Chicken korma is a deliciously rich and creamy mild chicken curry with so much flavour. It’s made with heavy cream, yogurt and ground cashews.
It’s a one pan dish with no prior marinade required and it’s ready in less than thirty minutes. Perfect for the whole family during the week or to impress unexpected guests over the weekend.
It’s so easy, all you do is just add ingredients as you go along to tweak up the flavours, then letting it simmer for a few minutes before serving it with fluffy fragrant basmati rice and fresh hot rotis.
We start by frying the onions in a pot or saucepan in ghee or oil, then adding the washed and cleaned chicken. It just needs to cook and brown on the outside to seal in the flavour and juices.
Next we meld in the spices. The spices are mild since there is very little chili powder or masala used. It can also be totally omitted if you’re aiming for a less spicier version.
Then we add in the yoghurt, heavy cream and ground cashews creating a thick velvety sauce. The last bit of cream is added after the chicken is cooked through, on the last simmer for about four minutes as garnish.
Chicken Korma
Ingredients
- 2 tbsp ghee or vegetable oil
- 1 onion (finely chopped)
- 3 chicken breasts (chopped into chunks)
- 2 tsp ginger garlic paste
- 1 tsp fennel and cumin seeds (mixed)
- 1 tsp garam masala
- 2 tsp mild chilli powder or homemade masala (optional or use less or more depending on preference)
- ½ tsp turmeric
- salt to taste
- 2 tbsp tomato paste
- 1/2 cup Greek or natural yogurt
- 1/2 cup heavy cream
- 4 tbs ground cashews
- 1 1/2 tsp sugar
- 2 tbs heavy cream (garnish)
Instructions
- Heat the ghee in a large pot or saucepan over a medium heat.
- Add in the onions to fry until translucent
- Add in the chicken chunks and cook for 5 minutes, stirring occasionally, until the chicken is sealed.
- Now add in the ginger garlic paste, and the rest of the spices and the salt. Stir to coat the chicken whilst adding in the tomato paste. Allow to cook for a few minutes adding a little water if needed to avoid the bottom burning.
- Slowly add in the yoghurt, heavy cream, ground cashews and sugar
- Combine everything together to bring it to a gentle boil, then simmer for 10 minutes, until the chicken is cooked through.
- Drizzle over heavy cream then the coriander for garnish and switch off the heat.
- Serve with fluffy fragrant rice and/or hot rotis.
