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Chicken Korma Recipe

Chicken Korma Recipe

My chicken korma recipe is derived from classic ingredients and spices from India, with chicken marinated in a homemade korma paste and yogurt, then cooked quickly and simmered with cream. Mild in heat, but big on flavor, it's a spicy food lover's dream.
Course Main Course
Cuisine American, Indian
Keyword chicken, curry, recipe, spicy
Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time 1 hour
Total Time 40 minutes
Servings 4
Calories 671 kcal

Ingredients

FOR THE SAUCE/MARINADE

  • 2 pounds boneless chicken breast or thighs, chopped into bite sized pieces
  • ½ cup cashews lightly chopped (or use almonds)
  • 3 tablespoons tomato paste (optional)
  • 4 cloves garlic chopped
  • 1 tablespoon minced fresh ginger
  • 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 and pepper to taste
  • 1 cup plain yogurt Greek yogurt is great

FOR THE CHICKEN KORMA

  • 1 tablespoon olive oil
  • 2-3 spicy chili peppers I used serrano peppers
  • 1 medium onion chopped
  • 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

  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.

Recipe Notes

Heat Factor: Mild, though it is very BIG on flavor. You can easily add some heat by incorporating spicier chili peppers and/or spicy chili flakes.

Nutrition Facts
Chicken Korma Recipe
Amount Per Serving
Calories 671 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 18g90%
Cholesterol 235mg78%
Sodium 464mg19%
Potassium 1324mg38%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 7g8%
Protein 56g112%
Vitamin A 1600IU32%
Vitamin C 12.6mg15%
Calcium 146mg15%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.