Chicken korma is a mild, creamy curry of chicken cooked in a sauce of onions, yogurt, cashews and gentle whole spices. It is rich but not hot, which makes it a favourite for guests who prefer milder food. This recipe serves 4.
Prep: 20 minutes | Cook: 40 minutes | Serves: 4
Ingredients
- 700 g (1.5 lb) boneless chicken thighs, cut into chunks
- 1/2 cup plain yogurt
- 3 tbsp ghee or oil
- 2 large onions, thinly sliced
- 1/3 cup raw cashews, soaked 15 minutes
- 1 tbsp ginger-garlic paste
- 4 cardamom pods, 4 cloves, 1 cinnamon stick, 1 bay leaf
- 1 tsp coriander powder, 1/2 tsp white pepper, 1 tsp garam masala
- 1 tsp salt
- 1/2 cup cream or milk
- A few drops of kewra water (optional)
Method
- Marinate the chicken in the yogurt and half the ginger-garlic paste for 30 minutes.
- Fry the onions in 1 tbsp ghee until pale golden (not dark), about 8 minutes. Cool, then blend with the cashews and a little water into a smooth paste.
- Heat the remaining ghee and fry the whole spices for 30 seconds. Add the remaining ginger-garlic paste for 1 minute.
- Add the chicken and sear for 5 minutes. Stir in the onion-cashew paste, coriander, pepper and salt.
- Cover and simmer on low for 20 to 25 minutes, adding water if needed.
- Stir in the cream and garam masala. Simmer 5 minutes and add kewra water if using.
Tips
- Keep the onions light. Dark onions turn the sauce brown and change the flavour.
- Add yogurt off the boil to avoid curdling.
- Garnish with toasted almonds or fried onions.
Order it
Chicken Korma is on the menu at Aldergrove Indian Bistro, made with a creamy cashew and onion sauce. It is a crowd-pleasing mild option for catering buffets. See our catering page.
FAQ
Is korma spicy? No, it is one of the mildest curries.
Can I make korma without nuts? Use blended melon seeds or extra cream, but tell guests about nut allergies either way.