‘Korma’ is a widely known dish in any Bengali households. If you belong in one, you have definitely heard of it. The terms are however sometimes used interchangeably. In other words, a korma is a curry frequently made with meats like chicken or vegetables.
A Vegetable Korma is the kind of flavorful and creamy dish that inspires fond memories of meals. This mixed vegetable curry has a rich and silky sauce made of coconut, ginger, garlic, cumin, and turmeric that makes it appear indulgent while being rather nutritious. It is vegan, soy-free, gluten-free, and nut-free. Hence, everyone in the family will enjoy this creamy chicken and vegetable korma. You can prepare a delicious supper in less than 30 minutes by serving it with naan, roti, paratha, basmati rice, or pulao. Salad or raita is a good addition too.
Very recently, we had a barbecue party at our home. Preparing delicious curry and a healthy dish quickly came to my mind as bbq chickens are quite dry, especially when served with naan. At any house party, whenever I cook fried rice or plain pulao, I opt for this dish as it is so delicious with any kind of sides.
We all have a favorite food that can make any odd tiring day into a good day. For me, it’s this vegetable chicken korma, which is a creamy, silky mixed veg chicken curry very delicious and also nutritious. Even when I make this dish I cook extra for the next morning, I take this with roti for my breakfast. In Bangladesh, Winter is the season for fresh vegetables. So, this dish is a must-try dish in winter because you can add various kinds of vegetables as your choice. If you are bored with regular vegetable curry you can definitely try this on your daily menu.
Chicken vegetable korma is a mouthwatering dish. But, it does not compromise the health benefits due to the huge quantity of veggies and proteins. If you are suffering from diabetes but cannot resist food, you can certainly include vegetable chicken korma in your regular diet plan. Also in the case of diabetic patients, it is better to have it for breakfast rather than later parts of the day.
This dish was something I can recall from my childhood. I was a stubborn kid who hated vegetables yet I was a die-hard fan of chicken. So my mom used to make this chicken vegetable korma dish for feeding me vegetables. Great trick! But after trying this dish I could never stop trying this dish on my own. Now, I follow this trick to feed my kids too. I think in Bangladesh, every mom does this for having vegetables on their kid’s plate. It’s a healthy dish too for someone who can’t eat vegetables. They can try this dish and there is also the presence of chicken! So no need to worry about eating vegetables with breathing off!
This recipe will facilitate everyone to cook the toothsome dish at their home in an easy way. You can serve this dish as a side dish at any party. Also, this dish will be a colorful dish on the party menu. So, let’s jump into the recipe!
Ingredients
Vegetable ingredients
- ½ cup chopped Potatoes
- ½ cup chopped Carrot
- ½ cup small Cauliflower florets
- ¼ cup Peas
- ¼ cup green Lima Beans
Other ingredients
- 3 lb Chicken
- 4 green Chillies
- ½ cup chopped Onion
- 2 tbsp chopped Coriander Leaves
- ½ tsp ½ tsp Lemon juice
- 1 tbsp Ginger paste
- 1 tbsp Garlic paste
- 1 tbsp ground Coriander
- 1 tsp 1 tsp ground Cumin
- 1 tsp 1 tsp ground Black Pepper
- 1 Cinnamon stick
- 4 Cloves
- 1 Bay Leaf
- ½ cup ½ cup Coconut Milk
- ½ cup ½ cup Yogurt
- 1 tbsp Kewra Water
- ¾ cup oil
- 1 cup warm water
- 1 tsp Sugar
- Salt to taste
Instructions
- Heat oil in a pot and add Cinnamon sticks, Cloves, Bay leaf, and fry for 2-3 minutes. Add the onions and stir fry. After the onion is golden brown, add ginger and garlic paste and mix well.
- Add the powdered spices; Coriander, Cumin, Black pepper, and mix well. Add yogurt, stir and cover the pot until the water is reduced.
- Add chicken and mix well. When the chicken changes color, add salt to it.
- After cooking for 10 minutes, add the hard vegetables first; potatoes and carrots, and stir fry.
- After 5 minutes add Cauliflower, Peas, and Beans and fry.
- Add chilis, cover and cook for 10 minutes on medium-low heat. Add ½ cup warm water, mix and cover and cook for another 10 minutes.
- Then add coconut milk and sugar, and mix well. After 5 minutes of cooking in medium heat, add lemon juice and ½ cup of warm water.
- Keep cooking until the water goes down and the curry looks thicker. Add Kewra water, mix well and top it off with Coriander leaves.
- Serve warm with rice, pulao, or roti.
Nutrition
Storage Tips
- The leftover vegetable chicken korma curry may be kept for up to three days in the refrigerator. Making this korma a day or two in advance is also a good idea because it tastes much better the next day.
- For longer storage, refrigerate the korma for up to three months in an airtight container.
So, what do you think? Is this a hard thing to try? Absolutely not. You can prepare delicious vegetable chicken curry at home this way. You can serve it at your minimal birthday party or your office lunchbox too. Don’t forget to try this and share it with your family!
