Chicken Korma is a fragrant and lightly spiced curry and one of my absolute favorite Indian curries. Tender cubes of chicken bathed in a luscious and creamy sauce, this guilt-free chicken korma recipe is pure comfort food! Thanks to a short ingredient list, you can whip this up any time you need a warm and creamy meal!
Ingredients for Chicken Korma and sauce:
- green chiles
- cashews or almonds
- ground coriander
- ground cumin
- garam masala
- vegetable oil
Deeply flavorful, these Indian recipes are all easy to make with ingredients from your local grocery store or your local Indian market If you decide to check out an Indian market, make sure to take my Indian Cooking: Market Guide and Ingredients with you.
But back to this Chicken Korma recipe! I love this dish for many reasons. Made without any cream, yogurt or coconut milk, this korma sauce is incredibly rich and creamy thanks to a brilliant sauce thickening technique.
No special ingredients are needed, and I can have it on the table in 45 minutes.
And really, how lovely is that????
So what is Chicken Korma?
- This beloved Indian dish traces it’s roots to the 16th-century Mughal empire in India. Many of India’s most popular dishes have their roots in Mughal cuisine.
- The term “korma” refers to a braised dish of meat and vegetables. There are literally hundreds of varieties!!
- Chicken Korma is perhaps the most popular chicken curry dish in Great Britain, having recently replaced Chicken Tikka Masala!
How to make this Chicken Korma Recipe:
- Make the puree.
Simmer the onions, chiles and cashews in a small pot of water.
- Puree in a food processor or blender.
Drain the puree ingredients and reserve some of the cooking water.
- Saute the aromatics and the chicken
Saute the garlic and ginger, spices and the chicken.
- Add the puree.
Add the pureed onions, chiles and cashews.
- Bring to a simmer.
Bring to simmer to finish cooking the chicken.
- Taste and adjust seasonings and serve.
Tips for making Chicken Korma:
- Pureeing the simmered onion, chiles and cashews is a great technique for thickening any sauce with onions!
- Since it’s hard to know how spicy a chile is, I start by pureeing about half the chile. After pureeing, taste the mixture. If it’s spicy enough you are good to go, if not, add more chile and puree to incorporate.
- This chicken korma recipe freezes very well so make extra!
- Although the korma sauce doesn’t have any cream in it, you can garnish it with a little drizzle of cream if you like.
Easy Chicken Korma Recipe:
When you’re craving a luscious, guilt free chicken dish this korma sauce is the one to make! Everything you need for this easy Indian recipe can be found at your local grocery store! If you liked this recipe, I would love for you to give it a 5 star rating!
- 1 onion sliced
- 1 green chile, chopped i used a jalapeno
- 1/4 cup unsalted cashews
- 3 Tablespoons vegetable oil
- 1 Tablespoon ginger garlic paste OR 1 Tablespoon grated ginger and garlic
- 1 1/2 pounds boneless, skinless chicken breasts cut into 1 1/2 inch chunks
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- Place the onion, chiles and cashew nuts in a small saucepan. Bring to a boil and reduce to a simmer for 10 minutes.
- Remove the onion, chiles and cashew nuts. Place the onions, HALF the chiles and cashew nuts in a blender or small food processor. Puree for 2 – 3 minutes until a smooth paste is formed, adding a bit of the cooking water if needed to make a smooth paste.
- Taste the puree. If it’s spicy enough, discard the remaining chiles. If not, add more chile and puree until the paste is spiced to your liking.
- In a large saute pan, heat the pan over medium-high heat. Blot the chicken dry with paper towels. Add the oil and swirl to coat the pan. Add ginger and galic paste (or grated ginger and garlic) and cook for 1 minute. Add the chicken and cook until the chicken is no longer pink on the outside, about 3 – 4 minutes.
- Add the coriander, cumin, garam masala, turmeric and salt. Cook for another minute. Add the onion puree and stir to combine. Add two tablespoons of water to the blender or food processor, swirl and pour into the pan. Cook for another 10 – 15 minutes until the chicken is cooked through and the sauce has thickened.
- Taste the sauce and adjust the seasonings. Garnish with a drizzle of cream and a sprinkling of garam masala and mint leaves if desired. Serve.
- It’s really hard to determine how spicy a chile is by looking at it! So when making the onion puree I always start with either 1/4 or 1/2 of the chile. After pureeing taste the puree to gauge the heat. If you like it spicier, add more chile!
- Adding the ginger garlic paste to the oil (and not when you add the chicken!) makes a huge difference in flavor. You can buy ginger garlic paste at some supermarkets and you can also find it at Indian markets. It’s a wonderful ingredient to have on hand!!
- Blotting the chicken dry helps you to get a good sear on the chicken so don’t skip this step!
- As I mentioned, this dish freezes beautifully so make extra!