Chicken Korma
A mild, creamy curry of chicken in a sauce of yogurt, cashews, and gentle spices.
Serves 4
Prep 20 min
Cook 40 min
Ingredients
- 1.5 lb boneless chicken thighs, cut in chunks
- 1/2 cup plain yogurt
- 1/3 cup raw cashews, soaked in hot water 15 minutes
- 3 tablespoons ghee or oil
- 1 large onion, sliced
- 1 tablespoon ginger-garlic paste
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 4 green cardamom pods
- 1 cinnamon stick
- 1 cup water
- 1/2 cup cream
- 1 teaspoon salt
- 1 teaspoon garam masala
Steps
Step 1. Blend the soaked cashews with the yogurt and a splash of water until smooth.
Step 2. Cook the onion in the ghee for 10 minutes until golden. Add the cardamom, cinnamon, and ginger-garlic paste for 1 minute.
Step 3. Add the chicken, coriander, cumin, turmeric, and salt and cook for 5 minutes.
Step 4. Add the cashew yogurt and water. Simmer on low for 20 minutes, until the chicken is cooked through (165°F).
Step 5. Stir in the cream and garam masala. Serve with rice.
Where this recipe comes from
Yoribang Indian recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Indian dishes. Spices like garam masala, cumin, coriander, and turmeric are sold in most supermarkets. Ghee, paneer, basmati rice, and lentils are at Indian grocery stores. Start with less chili, since heat varies a lot by brand.