Chicken Korma
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 it. 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 green chili/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 curry that is simply perfect served with steamed rice, Naan and crispy poppadoms. Impressive, easy AND delicious? Yes please!
Ingredients and Substitutions
- Cashew nuts.
- Fresh garlic cloves and ginger.
- Spices: Garam Masala, paprika, turmeric, ground cardamom, ground coriander, ground cumin, cinnamon, salt and black pepper. Add some chili powder for a bit of heat. You can also use a good curry powder as substitute. Whole spices like cinnamon stick, cardamom pods and bay leaf can also be used.
- Yogurt.
- Skinless boneless chicken thighs. Boneless chicken breasts can be used too.
- Butter.
- Onion.
- Chicken broth/chicken stock. If you want an even creamier curry, adding a splash of heavy cream/whipping cream or coconut milk to the curry is also a delicious option.
- Salt, pepper and sugar.
How to make chicken korma
- Marinate: Blend cashews, spices and aromatics until smooth then pour over cubed chicken and allow to marinate.
- Make the curry: To make the curry, heat a large skillet or deep frying pan over medium high heat then add the butter and allow to melt. Add the onions and cook until soft and fragrant then add spices and garlic and the chicken mixture. Allow to brown slightly then add the chicken stock, reduce the heat and allow to cook until the sauce has thickened and the chicken is cooked through.
- Serve: Adjust seasoning then serve with rice, naan bread or poppadoms.
Serving Suggestions
As for any curry, we love serving this chicken korma recipe with naan, rice, buttery roti or crispy poppadoms. It’s also delicious with a simple salad or some curry roasted sweet potatoes if you’d prefer to add a vegetable side dish.
Curry Recipes
Ingredients
- 1 cup cashews soaked overnight in cold water then drained
- 1 tsp crushed ginger
- 3-4 garlic cloves
- 3 tbsp garam masala/
- 1 tsp ground coriander
- ½ tsp ground cumin
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- 2 tsp salt
- 2 cups Greek yoghurt
- 2 lb/1kg boneless skinless chicken thighs cubed
for the curry
- 2 tbsp butter
- 1 red onion finely chopped
- 2 garlic cloves crushed
- 1 tbsp korma curry powder
- 1-2 cup chicken stock
- salt and black pepper to taste
- 1-2 tsp sugar optional
to serve
- fresh cilantro/coriander
Instructions
- 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.
I have Penzeys Curry Powder. What’s the difference btwn that and Korma Curry?
Korma is a curry made with cashews and spices. You can absolutely use your curry powder, I would just maybe use a bit extra to get the most flavor out of the curry.
Are the cashews roasted? Toasted in a pan? Raw? I’m trying to make this to replace my package sauce go-to but idk which cashews to get. TY!
I used raw habit you can use any you have/prefer.
When do you add the cashews?
You blend it with the marinade ingredients.
Your recipe is absolutely fool-proof. I’ve made it many times and it is always a hit. Thanks for a great, reliable recipe!
I’m so glad you liked it Lauren.
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! 🙂
Garam masala is a specific spice blend but a good curry powder will be just as good.
Thanks for responding! Are you saying I could use one or the other? I have both. I didn’t realize they are interchangeable?
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!
I put the chicken in the marinate tonight and it smells amazing!! Can’t wait to have it for dinnner tomorrow night!
I hope you enjoyed it Christine!
This looks fantastic. I love a good korma!
Thanks so much Louise. It’s a goodie!
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!
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.