Kevin’s Quick Korma: A Weeknight Wonder

There are certain dishes that, upon tasting them, instantly transport you back to a specific moment in time, a memory etched in both flavor and feeling. For me, Kevin’s Quick Korma is one of those culinary anchors. I remember my friend Kevin, always a whirlwind of energy and a notorious time-crunched bachelor, presenting this dish with a triumphant grin. It was a revelation – a restaurant-quality korma, rich, creamy, and comforting, conjured in what seemed like mere minutes. The aroma alone, a fragrant symphony of spices, promised something special, and the first bite delivered on that promise, proving that delicious, deeply satisfying meals don’t always require hours of kitchen dedication.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 2-3
• Yield: 1 Korma dish
• Dietary Type: Adaptable (standard recipe contains dairy)

Ingredients

This korma hinges on a harmonious blend of simple, readily available ingredients that come together to create something truly extraordinary. The beauty of Kevin’s approach is its efficiency without compromising on authentic, layered flavors.

• 1 kg diced chicken breast
• 1 large onion, peeled and chopped
• 3 tablespoons plain yogurt
• 50 g butter
• 2 cloves garlic, peeled
• 1 teaspoon turmeric
• ½ teaspoon chili powder
• 1 teaspoon garam masala
• 2 tablespoons ground almonds
• 1 teaspoon salt
• 1 tablespoon sweet mango chutney

Equipment Needed

While this recipe is designed for speed, a few essential kitchen tools will ensure a smooth and successful preparation.

• Ovenproof dish
• Food processor or blender
• Spatula or spoon for stirring
• Measuring spoons and cups

Instructions

The genius of Kevin’s Quick Korma lies in its streamlined process, minimizing active cooking time while maximizing flavor infusion.

1. Begin by placing your diced chicken breast into an ovenproof dish. Set this aside for the moment.
2. In a pan, gently fry the chopped onion in the butter over medium heat. Continue to cook until the onions have softened, becoming translucent and tender. This step is crucial for building a sweet, mellow base for the sauce.
3. Once the onions are softened, transfer them to a food processor or blender. Add the remaining ingredients to the food processor: the plain yogurt, garlic cloves, turmeric, chili powder, garam masala, ground almonds, salt, and the sweet mango chutney.
4. Process these ingredients until you achieve a smooth, creamy sauce. If the sauce seems a little too thick, you can add a splash of water to reach a consistency akin to that of thick cream. This ensures the sauce will coat the chicken beautifully.
5. Now, pour the smooth sauce directly over the diced chicken in the ovenproof dish. Stir gently to ensure all the chicken pieces are well coated in the luscious korma sauce.
6. Cover the ovenproof dish tightly. This will help to trap the steam and cook the chicken through evenly.
7. Cook in the oven at 200°C (400°F / Gas Mark 6) for 15 minutes, or until the chicken is tender and cooked through. The high temperature ensures a quick cook, maintaining the chicken’s succulence.
8. Once cooked, garnish generously with fresh coriander leaves. Serve hot with boiled rice and warm Indian breads, such as naan or roti, for a complete and delightful meal.

Expert Tips & Tricks

Kevin’s recipe is brilliant in its simplicity, but a few chef’s touches can elevate it even further.

• Marination Magic (Optional but Recommended): For an even deeper flavor, consider marinating the chicken in the yogurt and a portion of the spices (turmeric, chili powder, garam masala) for at least 30 minutes, or even overnight in the refrigerator, before adding it to the ovenproof dish and proceeding with the sauce. This allows the chicken to absorb more of the aromatic notes.
• Onion Sauté Technique: When frying the onions, aim for a gentle sauté rather than a hard fry. This releases their natural sweetness without imparting any bitterness. A low to medium heat is key here.
• Spice Adjustment: The chili powder amount is a guideline. If you prefer a milder korma, reduce or omit it. For a spicier kick, add a little more or incorporate a pinch of cayenne pepper. Always taste and adjust to your preference.
• Almond Texture: If you prefer a smoother sauce and want to avoid any graininess, ensure your food processor is powerful enough to create a truly fine paste from the ground almonds. If you don’t have ground almonds, you can very finely chop blanched almonds or even omit them; the sauce will be slightly thinner but still delicious.
• Butter Quality: Using good quality butter will add a richness to the sauce that’s hard to replicate.

Serving & Storage Suggestions

This korma is best served immediately after cooking, allowing the vibrant flavors to be at their peak.

• Serving: Present the korma directly from the ovenproof dish, perhaps placing it on a trivet at the center of your table. Garnish with a generous handful of fresh, bright green coriander leaves. The classic accompaniments of fluffy boiled rice and warm Indian breads are essential for soaking up every last drop of the fragrant sauce. A dollop of cooling raita (yogurt dip) can be a delightful counterpoint to the richness.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days.
• Reheating: To reheat, gently warm the korma on the stovetop over low heat, stirring occasionally, until heated through. You can also reheat it in the microwave. If the sauce has thickened considerably upon cooling, you may need to add a tablespoon or two of water or a splash of milk (or non-dairy alternative) to loosen it up.

Nutritional Information

Please note that this nutritional information is an estimate and can vary based on the specific ingredients and brands used.

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	1127.7 kcal	–
Calories from Fat	633 g	–
Total Fat	70.4 g	108%
Saturated Fat	26.9 g	134%
Cholesterol	376.4 mg	125%
Sodium	1641.2 mg	68%
Total Carbohydrate	11.9 g	3%
Dietary Fiber	2.2 g	9%
Sugars	4.7 g	18%
Protein	107.5 g	215%

Variations & Substitutions

While Kevin’s original recipe is a masterpiece of simplicity, it also lends itself beautifully to a few thoughtful adaptations.

• Vegetarian/Vegan Option: For a vegetarian rendition, substitute the chicken with firm paneer cubes or a mix of hearty vegetables like cauliflower florets, potatoes, and peas. For a vegan version, use a plant-based yogurt (coconut or soy-based work well) and ensure your butter is a vegan alternative. You might also consider using firm tofu or a plant-based chicken substitute.
• Nut-Free Option: If you have a nut allergy, you can omit the ground almonds. The sauce will be slightly thinner, but the flavor will still be wonderfully aromatic.
• Creaminess Boost: For an extra decadent korma, you can add a splash of coconut milk or heavy cream along with the yogurt when processing the sauce ingredients. This will create an even richer, creamier texture.

FAQs

Q: Can I make this korma ahead of time?
A: Yes, you can prepare the sauce and chop the chicken ahead of time. Store them separately in the refrigerator and then combine and cook as per the instructions when you’re ready to serve. The finished korma is also good reheated, though best enjoyed fresh.

Q: What kind of onion is best for this recipe?
A: A yellow onion or brown onion is ideal for its balance of sweetness and mild pungency when sautéed.

Q: Is the chili powder level adjustable?
A: Absolutely! The ½ teaspoon is a mild suggestion. Feel free to increase it for more heat or omit it entirely if you prefer a very mild dish.

Q: What if I don’t have a food processor?
A: A blender will work just as effectively to create a smooth sauce. If you have neither, you can finely chop the onion and mince the garlic very finely, then whisk all the sauce ingredients together in a bowl. The texture might be slightly less smooth, but the flavor will still be excellent.

Q: How can I ensure the chicken is cooked through but still moist?
A: Ensure your chicken pieces are uniformly diced. The 15-minute cooking time at 200°C is usually sufficient for tender, moist chicken. Avoid overcooking, as this can lead to dryness.

Final Thoughts

Kevin’s Quick Korma is more than just a recipe; it’s a testament to the fact that incredible flavor doesn’t require hours of labor. It’s the perfect dish for those evenings when time is short but the craving for something truly comforting and delicious is strong. The aromatic blend of spices, the creamy texture, and the tender chicken come together in a symphony that will have you reaching for seconds, and perhaps even contemplating making a double batch for leftovers. So, next time you find yourself pressed for time but yearning for a taste of something truly special, remember Kevin’s Quick Korma – a weeknight wonder that never fails to impress.