Chicken Korma

How to Make

This is amazing...I've made this recipe half a dozen times and each is an unqualified success. That success is due to the recipe, not the cook. Thank you. ~ Steve Buesking



– Add the chopped chicken to a large bowl and set aside. – 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.  – Mix the paste in a small bowl with the yogurt.


– Spoon the marinade over the chopped chicken and mix well. Cover and refrigerate to let the flavors develop. You can leave it overnight to develop even more flavor. – When you’re ready to cook, heat the oil in a large pan. – Add the peppers and onion and cook them down to soften.


– Add the chicken with all of the marinade (Korma sauce) along with the chicken stock. Stir and cook. – Stir in the heavy cream or coconut milk and simmer.



– Garnish with fresh chopped herbs, spicy red chili flakes, and cashews to serve.



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