Chicken korma thighs is a delectable recipe using economical chicken thighs as the star of the show. The aromatic sauce made with cashew nuts and warm Indian spices is lick-your-plate-delicious without being overly spicy, making this a great family recipe.

I have always been a fan of chicken thighs, in fact, they’re probably my favorite cut. Not only are they affordable, they’re also the most delicious part of the bird. The flesh is succulent and flavorful and they are incredibly versatile. Skinless, bone-in thighs are great for curries and stews as they impart a ton of flavor into the sauce and can withstand a longer cook-time without drying out, like chicken breasts would.

The korma sauce is made with soaked cashew nuts blended with a selection of Indian spices, ginger and garlic then cooked with coconut milk and broth until the aroma fills your kitchen. This is bound to become one of your family favorites!

Ingredients needed

Skinless, bone-in chicken thighs. Boneless chicken can also be used but will require less cooking time.
Cashew nuts. This curry can be made without nuts entirely, if preferred. Almonds are a good substitute.
Onion.
Fresh garlic cloves.
Fresh ginger.
Green chilli. Any green chili pepper will work.
Garam Masala. Garam Masala is a blend of Indian spices. Many supermarkets carry a Garam Masala blend but if you can’t find it, use the best quality curry powder mix you can find.
Ground coriander.
Ground cumin.
Ground cardamom.
Turmeric.
Coconut milk / heavy cream. Use coconut milk or coconut cream to keep this recipe dairy-free. Heavy cream will add a little more silky, creaminess. Yogurt can be used as substitute but only stir it in at the end to prevent the sauce from splitting.
Chicken broth / stock.
Sugar.
Salt and black pepper.

How to make chicken korma thighs

Start by making the korma curry sauce. Soak the cashew nuts in boiling water for 30 minutes or in cold water overnight. This is an important step that can’t be skipped as the soaked cashews blend much finer into a creamier sauce. Once soft, strain the cashews then transfer to a blender with a quartered onion, peeled garlic cloves, fresh ginger, a sliced chilli and the remaining spices. Blend until smooth.

Heat a tablespoon of oil in a large skillet or deep pan set over medium-high heat then add the curry paste and cook for 5 minutes, stirring continuously, until fragrant. Pour the coconut milk and chicken broth into the pan and season with salt, black pepper and sugar. Stir together then add the chicken thighs. Partially cover with a lid and reduce to medium heat then allow to simmer for 30-40 minutes until the chicken is soft and cooked through.

Taste and adjust seasoning if necessary then serve over basmati rice and garnish with cilantro/fresh coriander.

Can I make this ahead?

Curry recipes are all fantastic to make ahead as the flavor develops and improves as it sits. This chicken korma recipe can be made a day in advance and kept in the fridge. Simply reheat on the stove before serving. Any leftovers can be kept in an airtight container in the refrigerator for up to 2 days. Freeze the cooled curry for up to 3 months in a freezer-safe container and allow to thaw in the fridge before reheating.

What to serve with chicken korma

A simple side dish for any curry is always steamed basmati rice but roti, naan bread or poppadoms are all fantastic too. For a vegetable side, I would suggest a simple cucumber salad or roasted sweet potato.

Chicken curry recipes