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Korma Recipe

Name: CURRY CORNER Indian Eatery & Bars Korma Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb boneless chicken thighs or paneer (for vegetarian); 1 cups plain yogurt (whisked); 1 cups heavy cream; 1 onion (medium, finely chopped); 3 pcs garlic cloves (minced); 1 tbs fresh ginger (grated); 2 tbs vegetable oil or ghee; 1 cups water (to adjust sauce); 3 oz raw cashews; 1 cups warm water (for soaking cashews); 3 tbs golden raisins; 2 tbs warm water (for soaking raisins); 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp ground turmeric; 1 tsp ground cardamom; 1 tsp ground cinnamon; 1 tsp red chili powder (adjust to heat); 1.5 tsp kosher salt; 1 tsp sugar or honey (optional, balances acidity); 2 tbs toasted cashew halves (for garnish); 2 tbs golden raisins (soaked and drained for garnish); 2 tbs fresh cilantro (chopped, optional); 1 tsp lemon juice (optional, to finish)

Inspired by CURRY CORNER Indian Eatery & Bar

Time50m

Serves4

Cooked in creamy cashew sauce, garnished with raisins and cashews

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Ingredients

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Main Curry

1 lb boneless chicken thighs or paneer (for vegetarian)

1 cups plain yogurt (whisked)

1 cups Heavy cream

1 onion (medium, finely chopped)

3 pcs garlic cloves (minced)

1 tbs fresh ginger (grated)

2 tbs vegetable oil or ghee

1 cups water (to adjust sauce)

Cashew-Raisin Sauce & Paste

3 oz raw cashews

1 cups warm water (for soaking cashews)

3 tbs golden raisins

2 tbs warm water (for soaking raisins)

1 tsp Ground coriander

1 tsp Ground cumin

1 tsp Ground turmeric

1 tsp ground cardamom

1 tsp Ground cinnamon

1 tsp red chili powder (adjust to heat)

Seasoning & Garnish

1 1/2 tsp kosher salt

1 tsp sugar or honey (optional, balances acidity)

2 tbs toasted cashew halves (for garnish)

2 tbs golden raisins (soaked and drained for garnish)

2 tbs fresh cilantro (chopped, optional)

1 tsp lemon juice (optional, to finish)

Method

Prep & Soak

Soak cashews and raisins

Place the raw cashews in a small bowl and cover with 1 cup warm water; let soak for 20–30 minutes until softened. Put 3 tablespoons golden raisins in 2 tablespoons warm water to plump while other prep continues.

If using chicken, cut into 1–1.5 inch pieces. If using paneer, cut into 1-inch cubes. Whisk the plain yogurt until smooth and set aside.

Finely chop the onion, mince garlic and grate ginger. Measure spices and have cream ready.

Make Cashew-Raisin Paste

Blend cashews and raisins

Drain the soaked cashews and place in a blender with the soaked raisins (reserve their soaking liquid). Add 3–4 tablespoons of fresh water or some of the reserved raisin liquid to help blending. Blend to a smooth, thick paste (stop and scrape down sides as needed). The paste should be creamy and pourable; add up to 2 tablespoons more water if needed.

Taste the paste: it should be slightly sweet and nutty. Set aside.

Cook Aromatics & Protein

Brown onion

Heat 2 tablespoons oil or ghee in a large skillet or heavy-bottomed pan over medium heat. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until deep golden and caramelized, about 10–12 minutes. Lower heat if onions start to burn.

Add garlic and ginger

Add the minced garlic and grated ginger to the onions and sauté 1–2 minutes until fragrant.

Add spices

Stir in ground coriander (1 tsp), ground cumin (1 tsp), turmeric (1 tsp), cardamom (1 tsp), cinnamon (1 tsp), and red chili powder (1 tsp). Cook the spices 30–45 seconds to bloom, stirring constantly to avoid burning.

Brown the protein

Add the chicken pieces or paneer cubes to the pan and stir to coat with the spices and onions. Sear 2–3 minutes per side (for chicken just to brown—internal cooking will finish in the sauce). If using paneer, brown lightly on all sides. Sprinkle 1/2 teaspoon salt over the protein while browning.

Combine & Simmer

Add yogurt and cashew paste

Lower the heat to medium-low. Whisk the smooth yogurt to remove lumps, then add it gradually to the pan, stirring constantly to avoid curdling. Immediately stir in the cashew-raisin paste. The sauce will thicken; if it becomes too thick or looks like it might stick, add up to 1 cup water in small additions to reach a silky consistency.

Simmer gently

Stir in the heavy cream (1 cup) and the remaining 1 teaspoon salt (adjust to taste) and the optional 1 teaspoon sugar or honey. Bring the curry to a gentle simmer (do not boil vigorously). Cover and cook for 12–15 minutes for chicken (until cooked through and tender) or 6–8 minutes for paneer (just to warm through and let flavors meld). Stir occasionally, scraping up any fond and ensuring sauce remains smooth. If sauce is too thin, simmer uncovered a few minutes to thicken; if too thick, add a tablespoon or two of water or cream.

Taste and adjust seasoning: add a pinch more salt, a little extra cream for richness, or 1 teaspoon lemon juice to brighten if needed.

Garnish & Serve

Toast garnish

While the curry simmers, toast 2 tablespoons cashew halves in a small dry skillet over medium heat until golden, about 2–3 minutes, stirring frequently. Drain the soaked garnish raisins and pat dry.

Finish and plate: spoon the korma into a serving bowl. Scatter toasted cashews and the drained golden raisins over the top. Sprinkle chopped cilantro if using. Serve hot with steamed basmati rice, naan or paratha.