Indian chicken korma – An all-time favorite classic chicken curry! It’s mildly spiced, and made healthy with ground cashew nuts and low fat cream. Perfect side dish for busy days when you need a quick dinner!
Whenever I visit an Indian restaurant, I always opt for the spiciest curry on the menu. But sometimes, I just stick to the less spicier ones. I must admit, spicy or not spicy – all of them are my favorites. So, if I want to choose from the mildly spiced section of the menu, I always go for this chicken korma.
I have created this killer korma curry recipe for you today. I love a delicious bowl of chicken korma and rice (just as you see in the pictures). It’s no secret that this is my favorite mildly spiced curry. And if I add a fluffy naan (Indian flatbread) to this bowl, I’d be super excited.
Very creamy, rich and mildly spiced – that’s what this chicken korma is all about. It’s so flavorful I can eat it everyday of the week. The final garnish with more cashews and coriander (cilantro) leaves makes this curry highly irresistible.
This recipe is 100% classic, but you will find several variations of the curry in different parts of the country. This is my favorite way of making this curry, and I love each and every flavor combination in it.
This chicken korma recipe has a very flavorful base, I mean, the sauce made with ground cashews, onions and fresh ginger garlic paste. Just like all curries, the cooking part starts with sautéing the onions. With ginger garlic paste, I recommend using fresh ginger and garlic. Trust me, fresh ginger and garlic are a lot more flavorful than the store bought version.
Well, the cashew nuts also play a significant role in creating lip smacking sauce. Cashew nuts are soaked in boiling water to make them super soft before grinding into a smooth paste. I also like to add a few dried spices like cloves, cardamom and bay leaves to pump up the flavor.
Once the sauce is ready, chicken is cooked in it to absorb all the flavors. I used boneless chicken thighs in my curry, but chicken with bone is also an excellent choice. But the latter will require more cooking time.
A splash of cream adds richness to the sauce making it more mild in terms of spiciness. So, if you are looking for a very mild curry, this chicken korma is the perfect choice.
Finish with a sprinkle of green coriander (cilantro) leaves, and a few cashews if you like.
Now, get a bowl of cooked rice or naan, and dig in!
- 6 garlic cloves
- 1" fresh ginger
- 2 tbsp water
- 2 tbsp cashew nuts
- 3 tbsp oil
- 5 cloves
- 6 green cardamom pods, split
- 1 dried bay leaf
- 1 large onion, finely chopped
- ½ tsp ground turmeric (turmeric powder)
- 1 tsp ground coriander (coriander powder)
- 1½ tsp garam masala
- ½ tsp red chili powder
- 500 g boneless chicken (chicken thigh), cut into cubes
- 150 ml fresh heavy (thickened) cream (I used low fat)
- ¼ cup chopped coriander (cilantro) leaves
- Coriander (cilantro) leaves and cashew nuts, to garnish
- Process ginger, garlic and water in a food processor to make smooth paste. Set aside.
- Place cashew nuts in a heatproof bowl. Cover with boiling water, and leave to soak for 30 minutes. Reserve a little water, and drain. Place the cashews in the bowl of a food processor. Add a little reserved water, and process to a smooth paste. Set aside.
- Heat oil in a large pan over medium- high heat. Stir fry cloves, cardamoms and bay leaf. Add chopped onion. Sauté, stirring occasionally, for 2-3 minutes or until onions turn soft and translucent.
- Add ginger garlic paste. Stir fry for 2-3 minutes. Add cashew nut paste. Cook, stirring occasionally, for 2-3 minutes. Add ground turmeric, ground coriander, garam masala and red chili powder. Fry for 1 minute or until the raw smell disappears.
- Add chicken. Pour in ¾ cup water. Bring to a boil. Reduce heat, and simmer for 10-15 minutes or until the chicken is cooked through. Stir in cream. Simmer, stirring often, for 3-4 minutes. Garnish with coriander (cilantro) leaves.
-Replace fresh cream with yogurt if you like
-I prefer boneless chicken in this recipe. But you can also opt for chicken with bone
-I highly recommend using fresh ginger and garlic in this recipe. If fresh is unavailable, use store bought ginger garlic paste
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