Chicken Korma
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
413 kcal
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Course
Main Course, Dinner
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Cuisine
Indian
Chicken Korma
Description
This Chicken Korma recipe showcases boneless, skinless chicken thighs seasoned with spices like cumin and coriander, then lightly sautéed in butter. Separately, shallots and garlic are cooked with cashew nuts and additional warm spices including turmeric, cardamom, and cinnamon to build a fragrant base. This mixture is blended with water and combined with tomato paste to create a smooth, creamy sauce rich in texture and flavor.
The sautéed chicken is returned to the sauce and simmered until fully cooked and tender, allowing the spices to permeate the meat. The result is a mildly spiced, velvety curry with a nutty undertone from cashews and a warm blend of aromatic spices. This korma avoids coconut or cream, instead relying on nuts and butter for richness.
Serve this korma garnished with fresh cilantro leaves. It complements rice or flatbreads, making it a comforting main dish for dinner. Careful layering of spices and blending the sauce yield a balanced curry with smooth consistency and tender chicken pieces.
Ingredients
- 1 pound chicken thighs boneless, skinless
- 3 1/2 teaspoons cumin divided
- 1 teaspoon Coriander
- 3 tablespoons unsalted butter divided
- 1 shallot minced
- 2 garlic cloves, minced
- 1 cup cashew nuts raw
- 1 teaspoon Turmeric
- 1/2 teaspoon cardamom
- 1/2 teaspoon cinnamon
- 2 1/2 tablespoons tomato paste
garnish
- cilantro fresh leaves
Instructions
- Place chicken thigh pieces in a mixing bowl, add 1 ½ teaspoons cumin, ½ teaspoon coriander, a sprinkle of salt, and some cracked black pepper and toss together until chicken is well coated.
- Place a large skillet over medium-high heat and add 1 ½ tablespoons butter.
- Add chicken and sauté for 3 to 4 minutes.
- Using a slotted spoon, transfer chicken to a plate and set aside.
- Add remaining butter to skillet. Add shallot and garlic and sauté 3 to 4 minutes. Add cashews and remaining spices and continue to sauté for an additional 4 to 5 minutes. Season with salt and pepper.
- Transfer mixture into a blender with 1 3/4 cups water and blend until smooth.
- Pour mixture back into skillet, stir in tomato paste and simmer over medium-low heat for 4 to 5 minutes.
- Pour chicken into skillet with korma sauce and stir together. Simmer for 4 to 5 minutes until chicken has cooked through (if sauce begins to get too thick, add 1 to 2 tablespoons at a time until desired consistency is achieved).
- Pour chicken korma over a bed of steamed rice and top with fresh cilantro leaves. Serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 15g | 5% |
| Protein | 29g | 58% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 130mg | 43% |
| Sodium | 189mg | 8% |
| Potassium | 670mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 467IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 54mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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