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Chicken Korma recipe
Chicken korma is a mild, creamy curry of chicken thighs in a sauce of yogurt, ground cashews and cream, scented with cardamom and garam masala. Sanjay's version serves four and takes about an hour.
- Serves 4
- Prep 15 min
- Cook 43 min
- Total ~1 hour
Ingredients
- 700 g chicken thighs boneless
- 150 g plain yogurt
- 80 g cashews
- 60 ml cream
- 1 onion
- 1 tbsp ginger-garlic paste
- 2 tbsp ghee
- 1 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp ground cardamom
- ½ tsp garam masala
- ¾ tsp fine salt
- 250 ml water
How it comes together
- Prepare the main ingredients
- Soften the onion
- Cook the masala
- Add the main ingredient
- Finish and rest
Steps at a glance. The full method, with quantities for each step and exact temperatures, is in Curries, Dals & Vegetables.
Get the full recipe in Book Two
The full method for chicken korma is in Curries, Dals & Vegetables: exact steps and temperatures, Sanjay's trick, what to do if it goes wrong, and how to store the leftovers. Every dish and ingredient is pictured.
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