Name: Chicken Korma with Cashew Cream
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 0.5 cup Raw cashews; 1.5 lbs Chicken thighs, boneless and skinless; 2 tbsp Ghee or vegetable oil; 2 medium Yellow onions, finely diced; 1.5 tbsp Ginger-garlic paste; 4 whole Green cardamom pods; 1 inch Cinnamon stick; 1 tsp Ground coriander; 1 tsp Ground cumin; 0.5 tsp Turmeric powder; 1 cup Chicken stock; 0.5 tsp Garam masala

"This Chicken Korma features succulent pieces of chicken simmered in a golden, aromatic sauce thickened with a luscious, homemade cashew cream. It is a sophisticated, mild curry that balances warm spices like cardamom and cinnamon with a nutty, buttery finish that is far superior to store-bought versions."

Ingredients

Qty	Item
0.5 cup 75 g	Raw cashews
1.5 lbs 680 g	Chicken thighs, boneless and skinless
2 tbsp 30 ml	Ghee or vegetable oil
2 medium 300 g	Yellow onions, finely diced
1.5 tbsp 22 g	Ginger-garlic paste
4 whole 4 pieces	Green cardamom pods
1 inch 2.5 cm	Cinnamon stick
1 tsp 5 g	Ground coriander
1 tsp 5 g	Ground cumin
0.5 tsp 2 g	Turmeric powder
1 cup 240 ml	Chicken stock
0.5 tsp 2 g	Garam masala

How to Make Chicken Korma with Cashew Cream

Soak the cashews in hot water for 15 minutes. Drain and blend with 1/4 cup of fresh water until a smooth, thick cream forms. Set aside.

Heat ghee or oil in a large heavy-bottomed pan over medium heat. Add cardamom pods, cloves, and the cinnamon stick, frying for 1 minute until fragrant.

Add the diced onions and cook slowly for about 10-12 minutes until they are soft and golden brown. Do not rush this step, as it provides the base flavor.

Stir in the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.

Add the chicken pieces and cook until the outside is no longer pink. Stir in the coriander, cumin, turmeric, and salt.

Pour in the chicken stock. Cover and simmer on low heat for 15-20 minutes until the chicken is tender and cooked through.

Stir in the prepared cashew cream and garam masala. Simmer uncovered for 5 more minutes to allow the sauce to thicken and coat the chicken.

Garnish with fresh cilantro or toasted cashew halves and serve hot with basmati rice or naan.

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For a deeper flavor, brown the onions until they are deeply caramelized before adding the chicken.
·
If the sauce is too thick, add a splash of warm water or more chicken stock until you reach your desired consistency.
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You can substitute cashews with blanched almonds for a different nutty profile.
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To make it extra rich, finish with a small pinch of saffron threads soaked in a tablespoon of warm milk.

Frequently Asked Questions

Is Chicken Korma spicy?

No, Korma is traditionally a very mild, aromatic curry. It focuses on creamy textures and warm spices rather than heat.

Can I make this recipe dairy-free?

This version is already dairy-free if you use vegetable oil instead of ghee, as the creaminess comes entirely from the cashews.

Can I use chicken breast instead of thighs?

Yes, but be careful not to overcook them, as breasts can become dry. Thighs are recommended for their juiciness and flavor.

How long can I store the leftovers?

You can store this in an airtight container in the refrigerator for up to 3 days. The sauce will thicken when cold, so add a splash of water when reheating.

Video Tutorials

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