Chicken Korma II

    50 mins

    In this mild Northern Indian dish, chicken is simmered in a creamy fragrant sauce with onion, garlic, ginger and cashews. Add more chilli or cayenne for more heat. Serve with basmati rice.

    239 people made this

    Serves: 4 

    • 30g (1/4 cup) cashew halves
    • 45ml (3 tablespoons) boiling water
    • 3 cloves garlic, peeled
    • 1,2cm piece fresh ginger, peeled and chopped
    • 45ml (3 tablespoons) vegetable oil
    • 2 bay leaves, crumbled
    • 1 large onion, peeled and finely chopped
    • 1 teaspoon ground coriander
    • 1 teaspoon garam masala
    • 1 teaspoon ground cumin
    • 1 teaspoon ground turmeric
    • 1 teaspoon chilli powder
    • 3 skinless, boneless chicken breast halves, diced
    • 2-3 tablespoons tomato paste
    • 250ml (1 cup) chicken stock
    • 125ml (1/2 cup) thickened 35% cream
    • 125ml (1/2 cup) natural yoghurt
    • 1 teaspoon cornflour mixed with 1 teaspoon water

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Place cashews in a small bowl and pour the boiling water over them. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth then set aside.
    2. Heat oil in wok or large frypan, over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes.
    3. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric and chilli powder.
    4. Stir in chicken and cook for about 5 minutes. Add tomato pastte and chicken stock. Cover, reduce heat and simmer for 15 minutes, stirring occasionally.
    5. Meanwhile, place the cashews, along with the water in which they were soaked, the cream and yoghurt into a food processor. Process until smooth.
    6. Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornflour mixture and continue cooking for 1 to 2 minutes.

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    Reviews in English (216)


    I loved this recipe! But it is much simpler and just as good if you can cut out some steps. It is so quick and easy! Instead of processing my own garlic and ginger paste which can be time consuming and messy, I picked up some garlic paste and ginger paste at a local Indian grocer. I used 1/4 teaspoon garlic paste and 1/8 teaspoon ginger paste (don't use too much ginger paste because the taste can be very overpowering!). Also, instead of boiling the water for the cashews (cutting out some steps here!), I just crushed up the cashews in a paper towel and put it in after the liquids were poured in and just let it cook. You can also substitute the cream with low fat coconut milk and it turned out GREAT!!!!!  -  03 Nov 2006  (Review from Allrecipes US | Canada)


    This dish was as good as any chicken Korma I have had in an Indian restaurant. Two things to note, I used fat free coconut milk in place of half and half. Also, several reviewers mentioned that it was a very mild dish. Well, Indian Chili powder is not the same as Mexican and is, in fact,very hot. It can be purchased at an Indian food store. The brand I use is Rajah. It makes a huge difference to the flavor, but use it sparingly.  -  30 Sep 2007  (Review from Allrecipes US | Canada)


    Very good. After the first night, I'd originally intended to give this recipe 4 stars and write, "Nice complex flavors, but too mild for my tastes. Still good, and something I wouldn't be surprised to be served at a real Indian restaurant." But the leftovers were even better! I guess sitting for a day gave the flavors time to coalesce and assert themselves.  -  06 Mar 2006  (Review from Allrecipes US | Canada)