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
- 1 kg 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.