Try my homemade chicken korma recipe! Here’s a creamy Indian chicken curry recipe with cashew nuts, fresh ginger and yogurt… Say goodbye to the store bought sauces! From now on you can make your favorite korma curry right at home.
I love a good curry dinner.
My local supermarket used to sell a fantastic ready made korma. Excellent curry sauce. But then one day it stopped appearing on the shelves.
Too bad because it was a sauce I would buy almost weekly.
So here I am, no curry anymore!
I visited other supermarkets, tried their curries. But honestly I wasn’t able to find one that made me happy. The last one I bought was also the last straw. That junk was so sweet, extremely artificially colored and also thick like there was flour in it.
I was so fed up.
And that’s why I started to look into making my very own korma curry sauce from scratch at home. Well I have to say that I was actually pretty surprised by the ingredients that go into it!
Nothing funny, ingredients that I can find very easily around town.
Over the years I have adapted my original recipe many times. Just until I had found that perfect flavor and texture balance.
So here’s my quick and easy korma recipe for you!
Chicken Korma Recipe (Cashew Curry)
If you don’t like the color of your korma, then add a tiny pinch of turmeric or curcuma.
This will also make your curry yellow. Don’t exaggerate, turmeric and curcuma do have a particular flavor. You don’t want to mess up the korma.
Serve this chicken korma with fluffy rice. Or homemade chapati flat breads! They are such fun to make. Try it!
Do you love homemade Indian curries?
- 3 oz cashew nuts (85 g)
- 1 ¼ lbs fresh chicken breast (550 g), diced
- 3 tbsp unsweetened yogurt
- ¼ cup whole milk (60 ml)
- 1 small onion chopped
- 3 medium garlic cloves
- 2 inch fresh ginger (5 cm)
- 1 tsp garam masala or cumin powder
- 2 cloves
- 1 tsp chili powder
- 1 tsp ground cinnamon
- vegetable oil
Soak the cashews in hot water for about 30 minutes before you make the korma. It makes them easier to blend later.
Peel the ginger, onion and garlic. Chop them up roughly and then transfer them all to a blender.
Blend into a wet paste. Then add the cloves, cinnamon and chili powder.
Blend until you get a fine spice paste. Heat some vegetable oil in a high non-stick pan and then add the spice paste.
Cook the paste for about 3 minutes over medium heat until fragrant. Stir constantly. Then add the diced chicken.
Stir well and cook the chicken for about 7 minutes. In the meantime pour the milk in a blender and then add the soaked cashews, garam masala (or cumin powder), a pinch of salt and a tablespoon of Greek yogurt.
Blend into a fine and runny puree and then add this to the chicken in the pan.
Stir well. Then turn the heat low and simmer the chicken for another 6 minutes. Turn off the heat and add the remaining yogurt to the cooked chicken.
Stir well. Then check the seasoning and add extra chili powder or salt to taste. Cover the pan and let the chicken korma rest for another 4 minutes. Then scoop the korma onto plates and serve with boiled rice.