• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Panning The Globe
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • Recipes
  • About
  • Contact
  • Press
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Contact
  • Press
×

Home » Recipes » Chicken

White Chicken Korma From Bangladesh

September 22, 2013 Updated January 4, 2021 by Lisa Goldfinger 11 Comments This post may contain affiliate links

Jump to Recipe·Print Recipe

White Chicken Korma is a creamy, yogurt based curry that's beautifully spiced yet mild enough for the whole family. Serve with steamed white rice to soak up all the delicious sauce. It's a quick easy recipe. Dinner can be on the table in 35 minutes.
White Chicken Korma is a creamy, yogurt based curry that's beautifully spiced yet mild enough for the whole family. Serve with steamed white rice to soak up all the delicious sauce. It's a quick easy recipe. Dinner can be on the table in 35 minutes.

This white chicken korma is a creamy, mild curry with wonderful delicate spices. The chicken is browned and then braised with yogurt. I love how quick and easy it is to throw together this tasty dish.

Lately I've been immersed in the cookbook "At Home with Madhur Jaffrey."  There are so many wonderful, accessible Indian recipes in the book but her recipe for "Bangladeshi White Chicken Korma" caught my attention.  It looked simple and delicious but also, whenever I hear about Bangladesh, I think back to a memorable event in my early childhood: "The Concert for Bangladesh."

Back in 1971, in my home town of New York City, a big concert at Madison Square Garden was organized by George Harrison and Ravi Shankar to raise relief money for the people of Bangladesh. It was all over the news - masses of Bangladeshi people were injured, starving and homeless following a bloody civil war for independence from Pakistan on top of  flooding and devastation from a cyclone.

The Concert for Bangladesh was the first concert of its kind - a large-scale effort by famous musicians to raise money for humanitarian aid.  I'll never forget the amazing music and the images of starving children and the good feeling that we were all part of a big plan to help.

kormaingredsweb

A "Korma"  is defined as a dish in which meat is braised in water, broth and yogurt.  The flavors depend on the spices used.

Korma spices

Yogurt is a great way to make a sauce thick and creamy, but there are a few things to keep in mind when doing so.  If you heat the yogurt too quickly you run the risk of the curds and whey separating.  Also, if you want to keep yogurt's healthy active cultures alive, you can't heat it above 120 degrees Fahrenheit - a low simmer is safe.

Adding yogurt towards the end of cooking, over gentle heat, and with minimal stirring, will get the creamiest results.  If you'd like to know more, Stonyfield Farm offers detailed tips on cooking with yogurt.

White Chicken Korma is a creamy, yogurt based curry that's beautifully spiced yet mild enough for the whole family. Serve with steamed white rice to soak up all the delicious sauce. It's a quick easy recipe. Dinner can be on the table in 35 minutes.

The Concert for Bangladesh was a huge success.  Through concert ticket sales, movie ticket sales and album sales, it raised over $12 million for the cause.  The country has seen significant progress from that time, with per capita income climbing, the rate of poverty falling and positive trends in human rights issues.

I hope you enjoy this White Chicken Korma from Bangladesh.  And if you're interested, you can find the album "The Concert for Bangladesh" on iTunes.  The album won the Grammy Award in 1973 for the best album of the year.  Though it's been forty years since the concert - when you buy the album, the money still goes to the George Harrison fund for UNICEF, which continues to support the people of Bangladesh.

White Chicken Korma is a creamy, yogurt based curry that's beautifully spiced yet mild enough for the whole family. Serve with steamed white rice to soak up all the delicious sauce. It's a quick easy recipe. Dinner can be on the table in 35 minutes.

MORE DELICIOUS CURRY RECIPES

  • COCONUT CURRY CHICKEN SOUP
  • THAI GREEN CURRY CHICKEN WITH SNOW PEAS
  • SRI LANKAN VEGETABLE CURRY

Here's the recipe for White Chicken Korma. If you try this recipe I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
White Chicken Korma by PanningTheGlobe.com

White Chicken Korma


★★★★★

5 from 1 reviews

  • Author: Lisa Goldfinger
  • Total Time: 35 mins
  • Yield: 4-5 1x
Print Recipe

Description

Mild yet exquisitely flavored chicken curry. Easy to prepare and both kid-friendly and company worthy.


Ingredients

Units Scale
  • 1 cup whole milk Greek yogurt (divided)
  • ¼ cup water
  • Kosher salt
  • 2 tablespoons mild flavored cooking oil or ghee (clarified butter)
  • 2 pounds boneless, skinless chicken breasts, cut into 1 ½-inch pieces
  • 3 bay leaves
  • 3 cinnamon sticks
  • 12 green cardamom pods
  • 1 large yellow onion, peeled and finely chopped (about 2 cups chopped)
  • 6 cloves garlic, peeled and crushed in a press or finely minced
  • 3 tablespoons grated or finely minced fresh ginger root
  • 1 jalapeño pepper, seeded, deveined, and finely minced
  • Toasted slivered almonds to garnish
  • Chopped cilantro or parsley to garnish, optional

Instructions

  1. In a small bowl, mix ½ cup yogurt with ¼ cup water and ½ teaspoon salt. Set aside.
  2. Sprinkle chicken pieces with ½ teaspoon salt and set aside.
  3. In a Dutch oven or large heavy lidded pot, heat the oil over medium-high heat. Add bay leaves, cinnamon sticks and cardamom pods and toast, stirring, until sizzling and fragrant, about 30 seconds. Add the chopped onions and cook, stirring, for 2-3 minutes, until the onions just start to brown around the edges. Add the chicken pieces and stir-fry for 3-4 minutes, until chicken is no longer pink and has started to brown a bit. Add garlic and ginger and stir-fry for two minutes more. Add Jalapeños and yogurt/water/salt mixture. Lower heat and simmer, stirring, for a minute or so. Cover skillet and cook at a very gentle simmer (barely bubbling) for 8 minutes. Turn off the heat and use a fork or tongs to remove bay leaves, cinnamon sticks and cardamom pods.
  4. Put the remaining ½ cup of yogurt into a bowl and add a tablespoon of the hot cooking liquid from the korma pot. Whisk through and repeat with another tablespoon of hot liquid. Now stir the warmed yogurt into the korma and simmer, very gently, for a minute or two, until hot.
  5. Serve korma with steamed basmati or jasmine rice. Garnish with toasted slivered almonds and chopped cilantro, if desired.
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Main Dish
  • Method: stovetop
  • Cuisine: Bangladeshi

Keywords: easy mild boneless chicken curry

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

 

More Chicken Recipes

  • Colombian Chicken Soup: Creamy with no cream or dairy - thickened with potatoes and corn.
    Colombian Chicken Soup: Ajiaco
  • two slow cooked chicken thighs with vivid orange gochujang sauce on a black plate with some white rice and a few slices of sauteed zucchini.
    Slow Cooker Chicken Thighs Korean Style
  • Curried Chicken Salad: Everyone needs a great curried chicken salad recipe in their repertoire | Panning the Globe
    Curried Chicken Salad
  • 5 braised chicken thighs in a cast iron skillet with cherry tomatoes, shallots and sprigs of tarragon
    Braised Chicken with Shallots and Mustard Wine Sauce

Filed Under: All Recipes, Asia, Chicken, main course, Quick and Easy, Stew Tagged With: easy weeknight dinner, gluten-free, one-pan

Reader Interactions

Comments

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. SharonJ

    December 08, 2021 at 1:29 pm

    Is there a way to contain the cardamom pods so that you don't have to go hunting through everything to find all 12?

    Reply
    • Lisa

      December 08, 2021 at 6:10 pm

      That's a great question. I normally keep count so I'm certain to remove all of them. But 12 is a lot! My best suggestion is to wrap the pods in a small piece of cheesecloth, tied with kitchen twine, and use a mallet or rolling pin to lightly bruise the pods. Then proceed with the recipe as written, sautéing the wrapped pods along with the other spices, and remove the cheesecloth when the dish has finished cooking. I hope that helps!

      Reply
  2. Sonya

    January 04, 2021 at 5:17 pm

    This recipe was very easy and a total hit with the whole family. It's got great curry flavor and just the right amount of heat for the whole family to enjoy. Thanks Lisa!

    ★★★★★

    Reply
  3. plasterer bristol

    April 06, 2015 at 3:26 am

    Mm yummy one of my favorite dishes. Thanks for sharing this recipe.

    Simon

    Reply
  4. dibha

    March 29, 2014 at 2:47 am

    wow....
    just hearing your story of how you attended the concert really made my day
    my dad was 7 around that war and i remember him telling me that when he walked to school he could see dead bodies covered in blood all across town and i remember once he told me that when he was washing his hands in the river, woman ran to him and told him to never go into that water. He never knew why until a few days later when a news report announced the dumping of the dead bangalis that the pakistanis had dumped into the river
    anyway enough about that tragic incident, i have been looking for a korma recipe since my mum always sticks to tandoori and i really want to have a sweet curry for once haha so ill definitely try this out. It looks amazing btw.

    Reply
  5. Christopher Crooks

    September 24, 2013 at 1:58 pm

    We made this as our family Sunday dish this past Sunday night. WOW! Kids loved it as well. Easy prep. We used Basmati rice instead of traditional white rice, just a preference. Flavors we awesome, just the right amount of ginger along with the faint sweetness of the cinnamon and cardamom pods. Highly recommend.

    Reply
  6. Debra Rose

    September 23, 2013 at 8:44 pm

    That looks fantastic! I especially love cardamom. Such a unique dish - I really enjoy trying new things.

    Reply
  7. Kristen M

    September 23, 2013 at 1:32 pm

    Yum! I've been searching for a simple curry dish for my family. I almost always have these ingredients on hand. I can't wait to make it.

    Reply
  8. Deb Perugi

    September 22, 2013 at 11:47 pm

    I make something similar and use turmeric and garlic. Thought I made it up... Will have to try this!

    Reply
  9. Andrea Newman

    September 22, 2013 at 1:18 pm

    Can't wait to try this, looks delicious!!

    Reply
  10. Christopher Crooks

    September 22, 2013 at 12:52 pm

    Cooking this dish tonight! Can't wait, love Korma!!!!!

    Reply

Primary Sidebar

Welcome to Panning the Globe

Hi, I'm Lisa! I believe we can all make the world's most delicious dishes at home.
I'm excited to share with you hundreds of fabulous, globally inspired recipes to feed your family and entertain your friends.

More about me →

TRENDING FAVORITES

  • Here's an amazing roast chicken recipe from chef Yotam Ottolenghi. Chicken thighs are spiced with za'atar and sumac, tossed with onions, lemons and garlic, and roasted. This is a great dinner party recipe because it's a beautiful dish, you can do all the prep ahead, the chicken is tender and juicy, and the flavors are fantastically delicious!
    Ottolenghi's Roast Chicken with Za'atar and Sumac
  • It's easy to cook a big pot of this award winning white chicken chili, and it's the absolute BEST white chicken chili! Tender chicken, chilies, white beans, spices and a few more goodies in this winning white chicken chili recipe.
    Award Winning White Chicken Chili
  • This Award Winning Chili recipe is hands down the BEST chili con carne I've ever tasted, with the most incredible flavor and texture - made with beef, pork, beans, awesome spices, onions, garlic, tomatoes and beer. Plus it freezes well so you might want to make a double batch.
    Eddie's Award Winning Chili
  • Indian Lamb Biryani: Sumptuous casserole of tender lamb curry with saffron spiced rice with cucumber-mint raita on the side|Panning The Globe
    Indian Lamb Biryani
  • a pot of ratatouille seen from above
    The Best Easy Ratatouille Recipe
  • Teriyaki Salmon Rice Bowl with Spinach and Avocado | Panning The Globe
    Teriyaki Salmon Rice Bowl with Spinach and Avocado
  • bowl of healthy shepherds pie
    Healthy Shepherd's Pie
  • Senegalese Chicken Yassa by Panning The Globe
    Senegalese Chicken Yassa

MORE POPULAR RECIPES

STAY ON TOP OF WHAT’S COOKING

Subscribe to our free newsletter and get the newest recipes and seasonal menu ideas sent directly to your inbox.

Footer

LET'S CONNECT!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

↑ back to top

Newsletter

  • Sign Up! for emails and updates

Browse

  • Contact
  • All Recipes
  • Quick & Easy Recipes
  • Side Dish Recipes

banner with names of publications that have featured recipes from panning the globe

COPYRIGHT © 2019 · LISA GOLDFINGER AND PANNING THE GLOBE · ALL TEXT, RECIPES, CONTENT AND IMAGES ON THIS SITE ARE THE SOLE PROPERTY OF LISA GOLDFINGER AND PANNING THE GLOBE.

PRIVACY POLICY · CONTACT ME · SUBSCRIBE

2.0K shares