Classic Chicken Korma
A rich, aromatic, and velvety North Indian curry that balances warm spices with a creamy, nut-thickened sauce.
Ingredients
- •1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
- •1 cup plain unsweetened coconut yogurt or soy-based yogurt
- •2 tablespoons neutral oil (such as avocado or vegetable oil)
- •2 medium onions, finely diced
- •3 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •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)
- •1/2 cup raw cashews, soaked in hot water for 15 minutes and blended into a smooth paste
- •1 cup chicken stock
- •Salt to taste
- •Fresh cilantro, chopped for garnish
Instructions
- 1
In a large bowl, marinate the chicken pieces with the yogurt, half of the ginger, half of the garlic, and a pinch of salt for at least 15 minutes.
- 2
Heat the oil in a large heavy-bottomed pan over medium heat and sauté the onions until they are soft and golden brown.
- 3
Add the remaining ginger and garlic to the pan and cook for 1 minute until fragrant.
- 4
Stir in the coriander, cumin, turmeric, cardamom, cinnamon, and cayenne pepper, toasting the spices for 30 seconds.
- 5
Add the marinated chicken to the pan and cook until the meat is browned on all sides.
- 6
Pour in the chicken stock and the blended cashew paste, stirring well to combine.
- 7
Reduce the heat to low, cover, and simmer for 15 to 20 minutes until the chicken is tender and the sauce has thickened to a creamy consistency.
- 8
Taste and adjust salt as needed, then garnish with fresh cilantro before serving.
💡 Chef tips
- If you want a deeper flavor, caramelize the onions slowly until they are a deep mahogany brown before adding the spices.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and often taste better the next day as the spices meld.
- If you don't have a blender for the cashews, you can use 1/4 cup of almond flour mixed with a little water to achieve a similar thickness.
✅ How it should turn out
The finished dish should have a thick, silky, golden-hued sauce that coats the tender chicken, smelling fragrant with cardamom and ginger, and tasting mildly spiced with a rich, nutty finish.