Jul 09 2026
Restaurants›Curry Leaf›Chicken Korma Recipe

Chicken Korma Recipe

Inspired by Curry Leaf
Time1h
Serves4

Chicken cooked with cashews in mild creamy sauce.

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Ingredients

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Main Ingredients

Spices

Creamy Sauce

Method

Preparation

  1. 1

    Soak Cashews

    Soak the cashew nuts in warm water for at least 30 minutes to soften them.

  2. 2

    Prepare Chicken

    Cut the chicken into bite-sized pieces and set aside.

  3. 3

    Chop Onions, Garlic, and Ginger

    Finely chop the onions and mince the garlic and ginger.

Cooking

  1. 4

    Cook Onions

    In a large pan, heat the vegetable oil or ghee over medium heat. Add the chopped onions and sauté until they turn golden brown.

  2. 5

    Add Garlic and Ginger

    Add the minced garlic and ginger to the pan and sauté for an additional 2 minutes until fragrant.

  3. 6

    Spice It Up

    Stir in the ground cumin, ground coriander, turmeric powder, salt, and black pepper. Cook for another minute to toast the spices.

  4. 7

    Add Chicken

    Add the chicken pieces to the pan and cook for 5-7 minutes until they are browned on all sides.

  5. 8

    Add Tomato Puree

    Stir in the tomato puree and cook for another 2 minutes.

  6. 9

    Incorporate Cashews

    Drain the soaked cashews and blend them with a little water to form a smooth paste. Add this paste to the pan.

  7. 10

    Add Coconut Milk and Yogurt

    Pour in the coconut milk and add the plain yogurt. Mix well and bring to a gentle simmer.

  8. 11

    Finish with Garam Masala

    Sprinkle the garam masala over the chicken and stir to combine. Let it simmer for 15-20 minutes until the chicken is cooked through and the sauce thickens.

Serving

  1. 12

    Serve

    Serve the Chicken Korma hot, garnished with fresh cilantro if desired, alongside steamed rice or naan bread.

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