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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.

 

Chicken korma

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).

Chicken korma

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!

Chicken korma
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Chicken, Curry, Indian
Serves: 4-6
Ingredients
  • 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
for the curry
  • 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)
to serve
  • Steamed rice
  • Poppadoms
  • fresh coriander
Instructions
  1. Combine all the marinade ingredients in a blender (except for the chicken) and blend until smooth.
  2. Pour over the chicken thighs and allow to marinade,covered, in the fridge for at least 1 hour but ideally up to 24 hours.
  3. When you are ready to start the curry, remove the chicken from the fridge and allow to come to room temperature.
  4. 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.
  5. 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.
  6. Add the chicken stock, stir to combine then reduce the heat and place a lid on the pot.
  7. Allow to cook for 30-45 minutes until the chicken is cooked through.
  8. 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.
  9. Serve the chicken korma over steamed rice with poppadoms and fresh coriander.
Notes
Korma curry powder can be replaced with the same quantity of garam masala/curry powder.

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Showing 10 comments
  • Courtney
    Reply

    Can you answer a question for me? What is garam masala/curry powder? I have in my cupboard garam masala and curry powder. Is what you’re referring to a mixture of some sort? I NEED to make this, so I want to get it right! 🙂

    • Alida Ryder
      Reply

      Garam masala is a specific spice blend but a good curry powder will be just as good.

      • Courtney
        Reply

        Thanks for responding! Are you saying I could use one or the other? I have both. I didn’t realize they are interchangeable?

        • Alida Ryder
          Reply

          There are many different types of curry powder so it definitely offers something different to Garam Masala but I have interchanged them many times before without too much difference. As long as the curry powder you are using is of good quality, it should be perfectly fine to use instead of Garam Masala. Taste them and see which one you prefer 🙂 Or use both!

  • Christine
    Reply

    I put the chicken in the marinate tonight and it smells amazing!! Can’t wait to have it for dinnner tomorrow night!

  • Louise
    Reply

    This looks fantastic. I love a good korma!

  • Reply

    This looks awesome Alida! I just made some Chicken Vindaloo and it was a hit at our house, so I know this one would be too, Winner, winner, chicken dinner!

    • Alida Ryder
      Reply

      You will love this recipe Mary Ann. Curry in any, way, shape or form is always a hit in our house. Can’t wait to see that Vindaloo recipe.

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