Chicken korma

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.
Course Chicken, Curry, Indian
Cuisine Indian
Keyword chicken curry, Chicken korma curry, Korma curry
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Calories 396kcal
Author Alida Ryder


  • 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

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


  • 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.


Korma curry powder can be replaced with the same quantity of garam masala/curry powder.


Calories: 396kcal | Carbohydrates: 9g | Protein: 34g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 97mg | Sodium: 905mg | Potassium: 485mg | Sugar: 4g | Vitamin A: 175IU | Vitamin C: 4.1mg | Calcium: 113mg | Iron: 2.1mg