Description
A rich and creamy chicken curry made with yogurt, cashews, and warm Indian spices. This Chicken Korma is deeply flavorful, tender, and perfect with rice or naan.
Ingredients
Scale
- 1.5 pounds chicken thighs (boneless, skinless)
- 2 medium onions, thinly sliced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 cup plain yogurt
- 1/4 cup cashews, soaked
- 1/4 cup heavy cream
- 3 tablespoons vegetable oil or ghee
- 1 cinnamon stick
- 4 green cardamom pods
- 3 cloves
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Preheat Your Equipment: Heat oil or ghee in a large skillet over medium heat until shimmering.
- Combine Ingredients: Add cinnamon, cardamom, and cloves. Toast briefly. Add onions and sauté until golden. Stir in garlic and ginger.
- Prepare Your Cooking Vessel: Blend soaked cashews with yogurt until smooth. Set aside.
- Assemble the Dish: Add chicken to onion mixture and brown slightly. Add spices and salt. Stir in the yogurt-cashew blend.
- Cook to Perfection: Cover and simmer on low for 25–30 minutes. Add cream and garam masala in the last 5 minutes.
- Finishing Touches: Let rest for 10 minutes to allow flavors to meld.
- Serve and Enjoy: Garnish with fresh cilantro and serve with naan or rice.
Notes
- Use room-temperature yogurt to prevent curdling.
- Soak nuts for at least 15 minutes for smooth blending.
- Let curry rest before serving for deeper flavor.
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 4g
- Sodium: 520mg
- Fat: 29g
- Saturated Fat: 11g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg