For an extra layer of flavor, toast the cashews lightly before soaking. Adjust the amount of chili powder to suit your spice preference. A pinch of cayenne pepper can also be added for extra heat. Serve this delightful korma over fluffy basmati rice or naan bread, garnished with fresh cilantro for a pop of color and freshness.
Creamy Chicken Korma
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs
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SERVING4 People
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VIEWS825
Transport yourself to Northern India with this exquisitely mild and creamy chicken korma. Tender chicken pieces are simmered in a luscious yogurt sauce infused with fragrant spices, garlic, ginger, and the subtle sweetness of cashews. A delightful culinary journey awaits!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Cholesterol95 mg
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Fiber2 g
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Protein25 g
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Saturated Fat10 g
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Sodium528 mg
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Sugar5 g
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Fat28 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a small bowl, cover the cashew halves with boiling water. Allow them to soak and soften for 15 to 20 minutes. Meanwhile, in a food processor, combine the peeled garlic cloves and chopped ginger root. Pulse until a smooth paste forms. Set aside.
02 Step
Recipe View Heat the vegetable oil in a wok or large skillet over medium heat. Add the crumbled bay leaves and cook for 30 seconds until fragrant. Stir in the minced onion and cook until softened and translucent, about 3 to 5 minutes. Incorporate the garlic-ginger paste, ground coriander, garam masala, ground cumin, ground turmeric, and chili powder. Add the diced chicken and cook for 5 minutes, stirring to ensure even coating and browning. Pour in the chicken broth and tomato sauce. Cover, reduce the heat to low, and simmer for 15 minutes, stirring occasionally, allowing the flavors to meld.
03 Step
Recipe View While the chicken simmers, prepare the cashew cream. In a food processor, combine the soaked cashews (along with their soaking water), heavy cream, and plain yogurt. Process until the mixture is completely smooth and creamy.
04 Step
Recipe View Stir the cashew cream mixture into the wok with the chicken. Simmer for an additional 15 minutes, stirring occasionally to prevent sticking. In a small bowl, whisk together the cornstarch and water to create a slurry. Stir the cornstarch slurry into the wok, and continue cooking for 1 to 2 minutes more, until the sauce thickens to your desired consistency.
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Ronaldo Uptonkoch
Jun 12, 2025I've made this recipe several times now, and it always turns out perfectly. The instructions are clear and easy to follow.
Michael Reinger
Feb 20, 2025The cashew cream sauce is what makes this korma so special. It's so rich and decadent!
Gordon Ruecker
Feb 3, 2025I served this with basmati rice and naan bread, and it was a complete meal.
Elwin Kuhic
Aug 12, 2024The ginger-garlic paste really elevates the flavor of this dish.
Ebony Trantow
Dec 28, 2023I added a little extra chili powder for a spicier kick. It was delicious!
Porter Casper
Sep 12, 2023I used coconut milk instead of heavy cream to make it dairy-free, and it was still delicious!
Barrett Kirlin
Apr 29, 2023This is a great recipe for a weeknight meal. It's quick and easy to make, and it tastes fantastic.
Kristoffer Cassin
Jan 19, 2023This recipe is amazing! The korma was so creamy and flavorful. My family loved it!