Chicken korma is a very mild Indian chicken curry in a creamy cashewnut-based sauce. If you are new to Indian cuisine, this is a safe bet. It’s not too spicy. The cashewnut paste and coconut milk will tone down the spices.
I prefer boneless, skinless thighs cut into bite-sized pieces. Thigh meat is more succulent compared to breast meat, which can get very dry. You can also use a whole cut up chicken or bone-in chicken. Boneless chicken will cook faster. Marinate the chicken for at least an hour for the best tasting korma.
Feel free to adjust the amount of spices you add. I add the salt to the marinade. It makes the chicken more flavorful. However, don’t add too much. Once your chicken is ready, you can add more salt if needed. Enjoy the curry with roti, naan, rice, or bread. Try our recipe for Indian dinner rolls.
Chicken korma is very mild. Kids would enjoy it too. However, if you want to try a spicy curry, here are a couple of our favorites – Goan chicken curry, and Kerala pepper chicken.
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Chicken Korma
Equipment
Ingredients
- 3 lbs chicken any cut, preferably boneless thigh meat cut in bitesize cubes
- 1 inch ginger
- 10-12 cloves garlic
- ½ tsp red chili powder
- ¼ tsp turmeric powder
- 1½ tsp garam masala
- 2 tsp cumin-coriander powder
- 1 tbsp yogurt
- 1 tsp salt adjust to taste
- 1 tbsp oil
- 1 onion large, chopped roughly
- 1 bay leaf
- 4-5 pods green cardamom
- 1 stick cinnamon
- ½ cup cashewnuts
- 1½ tomatoes cut in ⅛ths
- ½ cup water
- ¼ cup coconut milk
- 1 tbsp sugar
- 1 tbsp cilantro
- 1 tbsp sliced almonds
Instructions
- Clean and cut the chicken in bite sized pieces.
- Blend together ginger, garlic, yogurt and salt and add to the chicken in a large bowl.
- Add turmeric, red chili powder, garam masala, cumin and coriander powder to the chicken.
- Mix well and let marinate for about an hour.
- Add oil to a hot pan. Saute onions, bay leaf, cardamom pods, cinnamon stick. Brown the onions.
- While onions cook, blend together cashewnuts and tomatoes.
- Add the cashewnut-tomato paste to the pan. Saute till oil separates.
- Add marinated chicken and water. Stir and cover and cook for 10-15 minutes.
- Stir in coconut milk and simmer.
- Add sugar, sliced almonds and cilantro.
- Add more salt if needed.
- Simmer and serve with rice or rotis or bread or naan.
DISCLAIMER:
Please note that the nutrition information provided below is approximate and meant as a guideline only. Actual numbers may be different from those provided below. If you have health issues, please work with a registered dietician or nutritionist. As an Amazon Associate I earn from qualifying purchases.
My husband loves chicken korma. Thank you for the great recipe!
This was very flavorful and easy to make! Thanks for another tasty recipe!
One of our favorite dishes! I’m glad to have a recipe to make this at home!!