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Chicken Korma Recipe
5 from 90 votes

Chicken Korma Recipe

Chicken Korma is a mild yet flavorful curry featuring bite-sized chicken pieces marinated and cooked in a creamy sauce made with yogurt, cashews, tomato paste, garlic, and a blend of warm spices. The addition of heavy cream or coconut milk creates a smooth texture, balanced with aromatic spices and fresh chili peppers for gentle heat.

Prep Time
10 mins
Cook Time
30 mins
Marinating Time
1 hr
Total Time
40 mins
Servings: 4
Calories: 671 kcal
Course: Main Course
Cuisine: Indian, American

Ingredients

FOR THE SAUCE/MARINADE
  • 2 pounds chicken breast or thighs, chopped into bite sized pieces, boneless
  • ½ cup cashews lightly chopped (or use almonds)
  • 3 tablespoons tomato paste (optional)
  • 4 cloves garlic chopped
  • 1 tablespoon ginger fresh, minced
  • 1 tablespoon garam masala
  • 1 teaspoon red pepper flakes
  • 1 teaspoon paprika
  • 1 teaspoon Turmeric
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cardamom
  • ½ teaspoon cumin
  • ½ teaspoon cinnamon
  • salt to taste
  • black pepper to taste
  • 1 cup PLAIN yogurt Greek yogurt is great
FOR THE CHICKEN KORMA
  • 1 tablespoon olive oil
  • 2-3 chili peppers chopped - I used serrano peppers, spicy
  • 1 onion chopped, medium
  • ½ cup chicken stock or more as needed, to simmer
  • 1 cup heavy cream or use coconut milk
FOR SERVING: fresh chopped herbs, spicy red chili flakes, and cashews

Instructions

    Cup of Yum
  1. Add the chopped chicken to a large bowl and set aside.
  2. Add the cashew nuts to a food processor and pulse to break them up. Add the tomato paste, garlic, ginger, and seasonings. Add salt and pepper to taste and pulse to form a thick paste. If it is too thick, add a couple tablespoons of water to thin it just slightly.
  3. Mix the paste in a small bowl with the yogurt.
  4. Spoon the marinade over the chopped chicken and mix well. Cover and refrigerate at least 1 hour to let the flavors develop. You can leave it overnight to develop even more flavor.
  5. When you’re ready to cook, heat the oil in a large pan.
  6. Add the peppers and onion and cook them down for 5 minutes to soften.
  7. Add the chicken with all of the marinade (Korma sauce) along with the chicken stock. Stir and cook for 15 minutes, stirring here and there.
  8. Stir in the heavy cream or coconut milk and simmer for 10 more minutes. You can simmer longer if you’d like to let the flavors develop more.
  9. Garnish with fresh chopped herbs, spicy red chili flakes, and cashews to serve.

Notes

  • The recipe is mild in heat but flavorful; increase chili peppers or flakes to add spice.
  • Marinate the chicken at least one hour or overnight for best flavor.

Nutrition Information

Calories 671kcal (34%) Carbohydrates 18g (6%) Protein 56g (112%) Fat 41g (63%) Saturated Fat 18g (90%) Cholesterol 235mg (78%) Sodium 464mg (19%) Potassium 1324mg (28%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 1600IU (32%) Vitamin C 12.6mg (14%) Calcium 146mg (15%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 671

% Daily Value*

Calories 671kcal 34%
Carbohydrates 18g 6%
Protein 56g 112%
Fat 41g 63%
Saturated Fat 18g 90%
Cholesterol 235mg 78%
Sodium 464mg 19%
Potassium 1324mg 28%
Fiber 2g 8%
Sugar 7g 14%
Vitamin A 1600IU 32%
Vitamin C 12.6mg 14%
Calcium 146mg 15%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.