Chicken Korma

If cooking Indian food has ever intimidated you, we highly recommend starting with this Chicken Korma recipe! I LOVE Indian food and my household orders Indian takeout several times a month. Although I love it so much, I too find it intimidating with all the different spices and cooking techniques!

Our Chicken Korma recipe today is more of a British take vs the classic Indian (subcontinent) version – using cashews to achieve the rich and creamy sauce and omitting the yogurt and cream. This recipe is truly simple, packed with tons of delicious flavor and I really think this dish is even better the next day as the spices really get a chance to merry together!

How to Make Chicken Korma

Ingredients

Process

1. Place chicken thigh pieces in a mixing bowl, add 1 ½ teaspoons cumin, ½ teaspoon coriander, a sprinkle of salt, and some cracked black pepper and toss together until chicken is well coated.
2. Place a large skillet over medium-high heat and add 1 ½ tablespoons butter. Add chicken and sauté for 3 to 4 minutes.

3. Using a slotted spoon, transfer chicken to a plate and set aside.
4. Add remaining butter to skillet. Add shallot and garlic and sauté 3 to 4 minutes.

5. Add cashews and remaining spices and continue to sauté for an additional 4 to 5 minutes. Season with salt and pepper.
6. Transfer mixture into a blender with 1 3/4 cups water and blend until smooth.

7. Pour mixture back into skillet, stir in tomato paste and simmer over medium-low heat for 4 to 5 minutes. Pour chicken into skillet with korma sauce and stir together. Simmer for 4 to 5 minutes until chicken has cooked through (if sauce begins to get too thick, add 1 to 2 tablespoons at a time until desired consistency is achieved).

Variations

• Toast your own whole cumin seeds and whole coriander, until fragrant. Then grind them in a spice blender or in a mortar and pestle . This will give you an even more aromatic and intense flavor!
• Swap the chicken out with chickpeas or cubed tofu or some cubed sirloin to switch up the protein.
• Omit the cilantro leaves garnish or swap it out for thinly sliced green onion/chives.

Tips and Tricks for the BEST Chicken Korma

• Eat it the next day for an optimal experience. Seriously. The thing that truly results in the best version of this recipe is reheating it the next day!
• If your sauce is too thick add a couple tablespoons of water to thin it out to the desired consistency.
• If your sauce is too thin, simmer it for a few extra minutes to thicken (it should be mentioned that the dish will thicken naturally as it sits).

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