Recipe Details
"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."
1 Ingredients
| Qty | Item |
|---|---|
| 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 |
2 Instructions
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.
💡 Tips & Tricks
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·
For a deeper flavor, brown the onions until they are deeply caramelized before adding the chicken.
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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?
Can I make this recipe dairy-free?
Can I use chicken breast instead of thighs?
How long can I store the leftovers?
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