Chicken korma curry is all kinds of delicious. Made with a spiced-cashew base, the curry is mild, intensely flavourful and perfect served with steamed rice.
Korma curry has been my go-to dish when entertaining for the longest time. It’s the type of curry I prep the day ahead and can say with absolute certainty that everyone will love (well so far, anyway). I make chicken korma more often than I’d like to admit and when it’s a really special occasion, I’ll use cubes of lamb which imparts incredibly richness to the curry (but it does take a bit more time to cook).
What makes korma such a crowd-pleaser is that you get all the warm, intense spiciness that you want from a good curry but none of the heat (although I do tend to serve it with freshly chopped chillies/chilli oil for my guests to add the heat themselves). And the cashew base along with the yoghurt adds incredibly creaminess. You’re left with a seriously delicious korma that is simply perfect served with steamed rice/Naan bread and crispy poppadoms. Impressive, easy AND delicious? Yes please!
- 1 cup cashews, soaked overnight in cold water then drained
- 1 teaspoon crushed ginger
- 3-4 garlic cloves
- 2 tablespoons korma curry powder
- 2 tablespoons garam masala/curry powder (I used a medium-hot curry powder)
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon ground cardamom
- 2 teaspoons salt
- 2 cups full fat plain/Greek yoghurt
- 1kg (2lbs) chicken thighs, cubed
- 2 tablespoons butter
- 1 red onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon korma curry powder
- 1 cup chicken stock
- salt & pepper to taste
- 1-2 teaspoons sugar (optional)
- Steamed rice
- fresh coriander
- Combine all the marinade ingredients in a blender (except for the chicken) and blend until smooth.
- Pour over the chicken thighs and allow to marinade,covered, in the fridge for at least 1 hour but ideally up to 24 hours.
- When you are ready to start the curry, remove the chicken from the fridge and allow to come to room temperature.
- Melt the butter in a hot pot and add the onion. Allow to cook until soft and translucent then add the garlic and korma curry powder and allow to cook for a minute.
- Add the chicken and all the marinade to the pot and allow to cook, stirring to prevent the marinade from catching and burning, for 5 minutes.
- Add the chicken stock, stir to combine then reduce the heat and place a lid on the pot.
- Allow to cook for 30-45 minutes until the chicken is cooked through.
- Remove the lid then season with salt, pepper and sugar (if using) and allow to simmer for a further 10 minutes until the sauce has reduced slightly.
- Serve the chicken korma over steamed rice with poppadoms and fresh coriander.