Saturday, December 17, 2011

Chicken Korma

Chicken Korma is an easy and delicious dish. This is a dry version that my mom used to make and is usually paired with Dal, rice and some vegetables. Traditionally, it is made with good amount of oil and because of the amount of oil used; this dish can be kept in room temperature for about a day. It can be served warm or room temperature, so it is a good dish for picnics, the Burmese way.

It is good to use bone-in chicken as it will taste better, but boneless chicken will work as well. Dark or white meat of the chicken will depend on your preference. Because it is cooked on low heat, the chicken is quite tender.

Chicken Korma

Serves: 2 – 3
Preparation Time: 10 minutes
Cooking Time: 30 to 40 minutes

1 lb bone-in chicken – cut in big chunks
1 tablespoon ginger – grated or finely chopped
1 tablespoon garlic – crushed or finely chopped
1/2 teaspoon turmeric powder
1 teaspoon white vinegar
2 tablespoon oil
Whole spices – 2” cinnamon, 4 cardamom, 3 cloves, 1 star anise, 1 big bay leave, 4 peppercorns
Salt to taste
Ground black pepper to taste
2 tablespoons water


  1. In a pot, combine all ingredients and mix well.
  2. Cover the pot with lid and cook on very low heat.
  3. Chicken will produce enough water on its own.  Cook until all water has evaporated and chicken has cooked through.
  4. Serve with Dal and steam rice.
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  1. This kind of dish smell brings me back to childhood burmese life :)


  2. Yummi! I have the chicken already and all the ingredients! Weekend here I come... I will try it....


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