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Chicken Korma Recipe
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5 from 47 votes

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.
Prep Time10 minutes
Cook Time30 minutes
Marinating Time1 hour
Total Time40 minutes
Course: Main Course
Cuisine: American, Indian
Keyword: chicken, curry, recipe, spicy
Servings: 4
Calories: 671kcal
Author: Mike Hultquist

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 chopped - 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

    • 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. If it is too thick, add a couple tablespoons of water to thin it just slightly.
    • Mix the paste in a small bowl with the yogurt.
    • 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.
    • When you’re ready to cook, heat the oil in a large pan.
    • Add the peppers and onion and cook them down for 5 minutes to soften.
    • 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.
    • 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.
    • Garnish with fresh chopped herbs, spicy red chili flakes, and cashews to serve.

    Video

    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

    Calories: 671kcal | Carbohydrates: 18g | Protein: 56g | Fat: 41g | Saturated Fat: 18g | Cholesterol: 235mg | Sodium: 464mg | Potassium: 1324mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1600IU | Vitamin C: 12.6mg | Calcium: 146mg | Iron: 3mg