Classic Chicken Korma
A rich, aromatic, and mildly spiced chicken curry featuring a velvety sauce thickened with ground cashews and coconut milk.
Ingredients
- •1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
- •1 cup (240ml) full-fat coconut milk
- •1/2 cup (120ml) water
- •1 large onion, finely diced
- •3 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •1/4 cup (35g) raw cashews, soaked in hot water for 10 minutes and blended into a smooth paste
- •2 tablespoons neutral oil (such as avocado or vegetable oil)
- •1 teaspoon ground coriander
- •1 teaspoon ground cumin
- •1/2 teaspoon ground turmeric
- •1/2 teaspoon ground cardamom
- •1/4 teaspoon ground cinnamon
- •1/4 teaspoon cayenne pepper (optional, for heat)
- •1 teaspoon salt, or to taste
- •Fresh cilantro, chopped for garnish
Instructions
- 1
Heat the oil in a large skillet or heavy-bottomed pot over medium heat.
- 2
Add the diced onions and sauté for 8-10 minutes until golden brown and soft.
- 3
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- 4
Add the chicken pieces to the pan and cook until they are no longer pink on the outside.
- 5
Stir in the coriander, cumin, turmeric, cardamom, cinnamon, cayenne, and salt, coating the chicken thoroughly with the spices.
- 6
Pour in the cashew paste, coconut milk, and water. Stir well to combine.
- 7
Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened to a creamy consistency.
- 8
Taste and adjust salt if necessary, then garnish with fresh cilantro before serving.
💡 Chef tips
- If you don't have a blender for the cashews, you can use 2 tablespoons of almond flour as a shortcut thickener.
- This dish tastes even better the next day as the spices have more time to meld; store in an airtight container in the refrigerator for up to 3 days.
- Serve with warm basmati rice or toasted flatbread to soak up the luxurious sauce.
✅ How it should turn out
The finished dish should have a thick, pale-golden, velvety sauce that clings to tender chicken, with a fragrant aroma of cardamom and ginger and a balanced, nutty, mildly spiced flavor.