Indian chicken korma - An all-time favorite classic chicken curry! It’s mildly spiced, and made healthy with ground cashew nuts and low fat cream. Perfect side dish for busy days when you need a quick dinner!
Whenever I visit an Indian restaurant, I always opt for the spiciest curry on the menu. But sometimes, I just stick to the less spicier ones. I must admit, spicy or not spicy - all of them are my favorites. So, if I want to choose from the mildly spiced section of the menu, I always go for this chicken korma.
I have created this killer korma curry recipe for you today. I love a delicious bowl of chicken korma and rice (just as you see in the pictures). It’s no secret that this is my favorite mildly spiced curry. And if I add a fluffy naan (Indian flatbread) to this bowl, I’d be super excited.
Very creamy, rich and mildly spiced - that’s what this chicken korma is all about. It’s so flavorful I can eat it everyday of the week. The final garnish with more cashews and coriander (cilantro) leaves makes this curry highly irresistible.
This recipe is 100% classic, but you will find several variations of the curry in different parts of the country. This is my favorite way of making this curry, and I love each and every flavor combination in it.
This chicken korma recipe has a very flavorful base, I mean, the sauce made with ground cashews, onions and fresh ginger garlic paste. Just like all curries, the cooking part starts with sautéing the onions. With ginger garlic paste, I recommend using fresh ginger and garlic. Trust me, fresh ginger and garlic are a lot more flavorful than the store bought version.
Well, the cashew nuts also play a significant role in creating lip smacking sauce. Cashew nuts are soaked in boiling water to make them super soft before grinding into a smooth paste. I also like to add a few dried spices like cloves, cardamom and bay leaves to pump up the flavor.
Once the sauce is ready, chicken is cooked in it to absorb all the flavors. I used boneless chicken thighs in my curry, but chicken with bone is also an excellent choice. But the latter will require more cooking time.
A splash of cream adds richness to the sauce making it more mild in terms of spiciness. So, if you are looking for a very mild curry, this chicken korma is the perfect choice.
Finish with a sprinkle of green coriander (cilantro) leaves, and a few cashews if you like.
Now, get a bowl of cooked rice or naan, and dig in!
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Indian Chicken Korma (Video)
Indian chicken korma - An all-time favorite classic chicken curry! It’s mildly spiced, and made healthy with ground cashew nuts and low fat cream. Perfect side dish for busy days when you need a quick dinner!
Whenever I visit an Indian restaurant, I always opt for the spiciest curry on the menu. But sometimes, I just stick to the less spicier ones. I must admit, spicy or not spicy - all of them are my favorites. So, if I want to choose from the mildly spiced section of the menu, I always go for this chicken korma.
I have created this killer korma curry recipe for you today. I love a delicious bowl of chicken korma and rice (just as you see in the pictures). It’s no secret that this is my favorite mildly spiced curry. And if I add a fluffy naan (Indian flatbread) to this bowl, I’d be super excited.
Very creamy, rich and mildly spiced - that’s what this chicken korma is all about. It’s so flavorful I can eat it everyday of the week. The final garnish with more cashews and coriander (cilantro) leaves makes this curry highly irresistible.
This recipe is 100% classic, but you will find several variations of the curry in different parts of the country. This is my favorite way of making this curry, and I love each and every flavor combination in it.
This chicken korma recipe has a very flavorful base, I mean, the sauce made with ground cashews, onions and fresh ginger garlic paste. Just like all curries, the cooking part starts with sautéing the onions. With ginger garlic paste, I recommend using fresh ginger and garlic. Trust me, fresh ginger and garlic are a lot more flavorful than the store bought version.
Well, the cashew nuts also play a significant role in creating lip smacking sauce. Cashew nuts are soaked in boiling water to make them super soft before grinding into a smooth paste. I also like to add a few dried spices like cloves, cardamom and bay leaves to pump up the flavor.
Once the sauce is ready, chicken is cooked in it to absorb all the flavors. I used boneless chicken thighs in my curry, but chicken with bone is also an excellent choice. But the latter will require more cooking time.
A splash of cream adds richness to the sauce making it more mild in terms of spiciness. So, if you are looking for a very mild curry, this chicken korma is the perfect choice.
Finish with a sprinkle of green coriander (cilantro) leaves, and a few cashews if you like.
Now, get a bowl of cooked rice or naan, and dig in!
More Indian authentic recipes:
- Chicken Tikka
- Butter Chicken
- Tandoori Chicken
- Chicken Lollipop
- Chicken Vindaloo
- Chicken Madras
- Chicken Jalfrezi
- Lamb Rogan Josh
- Paneer Butter Masala
Ingredients
- ▢ 3 tablespoon oil
- ▢ 5 cloves
- ▢ 6 green cardamom pods split
- ▢ 1 dried bay leaf
- ▢ 1 large onion finely chopped
- ▢ ¼ cup korma paste homemade or store bought
- ▢ 500 g boneless chicken chicken thigh, cut into cubes
- ▢ 150 ml fresh heavy (thickened) cream I used low fat
- ▢ ¼ cup chopped coriander cilantro leaves
- ▢ Coriander cilantro leaves and cashew nuts, to garnish
Instructions
- Heat oil in a large pan over medium- high heat. Stir fry cloves, cardamoms and bay leaf. Add chopped onion. Sauté, stirring occasionally, for 2-3 minutes or until onions turn soft and translucent.
- Add korma paste. Fry for 2-3 minutes or until the raw smell disappears.
- Add chicken. Pour in ¾ cup water. Bring to a boil. Reduce heat, and simmer for 10-15 minutes or until the chicken is cooked through. Stir in cream. Simmer, stirring often, for 3-4 minutes. Garnish with coriander (cilantro) leaves.
Video
Notes
Nutrition
Like this Indian chicken korma recipe? Then join Nish Kitchen on Facebook , Pinterest , Instagram , or YouTube . Also, check out:
- Malabar Chicken Curry
- Chicken Ghee Roast
- Ginger Chicken
- Malabar Chicken Biryani
- Butter Chicken Biryani
- Chicken Tikka Biryani
- Chicken Kabsa
- Easy Chicken Biryani
- Hyderabadi Chicken Biryani
Ingredients
- ▢ 3 tablespoon oil
- ▢ 5 cloves
- ▢ 6 green cardamom pods split
- ▢ 1 dried bay leaf
- ▢ 1 large onion finely chopped
- ▢ ¼ cup korma paste homemade or store bought
- ▢ 500 g boneless chicken chicken thigh, cut into cubes
- ▢ 150 ml fresh heavy (thickened) cream I used low fat
- ▢ ¼ cup chopped coriander cilantro leaves
- ▢ Coriander cilantro leaves and cashew nuts, to garnish
Instructions
- Heat oil in a large pan over medium- high heat. Stir fry cloves, cardamoms and bay leaf. Add chopped onion. Sauté, stirring occasionally, for 2-3 minutes or until onions turn soft and translucent.
- Add korma paste. Fry for 2-3 minutes or until the raw smell disappears.
- Add chicken. Pour in ¾ cup water. Bring to a boil. Reduce heat, and simmer for 10-15 minutes or until the chicken is cooked through. Stir in cream. Simmer, stirring often, for 3-4 minutes. Garnish with coriander (cilantro) leaves.
