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

Cook Time 1

Total Time 1 15

Servings

Calories 396kcal

Author Alida Ryder

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.

Video

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