Chicken korma

Ingredients

• 140 g (1 cup)cashews, soaked overnight in cold water and drained
• 1 tspcrushed ginger
• 3–4garlic cloves
• 3 tbspgaram masala
• 1 tspground coriander
• ½ tspground cumin
• 1 tspground cinnamon
• ½ tspground cardamom
• 2 tspsalt
• 480 g (2 cups)Greek yoghurt
• 1 kg (2 lb)boneless, skinless chicken thighs, cubed
• 2 tbspbutter
• 1red onion, finely chopped
• 2garlic cloves, crushed
• 1 tbspkorma curry powder
• 240–480 ml (1–2 cups)chicken stock
• to tastesalt and black pepper
• 1–2 tsp, optionalsugar
• to tastefresh coriander

Instructions

1. 1

   Blend the marinade

   Put all the marinade ingredients except the chicken in a blender and blend until smooth.

2. 2

   Marinate the chicken

   Pour the marinade over the chicken thighs. Cover and refrigerate for at least 1 hour, or ideally for up to 24 hours.

3. 3

   Take off the chill

   When ready to cook, remove the chicken from the fridge and let it come to room temperature.

4. 4

   Cook the aromatics

   Melt the butter in a hot pot and add the onion. Cook until soft and translucent, then stir in the garlic and korma curry powder and cook for 1 minute.

5. 5

   Add the chicken

   Add the chicken and all its marinade to the pot. Cook for 5 minutes, stirring so the marinade does not stick or burn.

6. 6

   Add the stock

   Stir in the chicken stock to combine, then lower the heat and cover the pot with a lid.

7. 7

   Simmer until cooked

   Cook for 30–45 minutes, until the chicken is cooked through.

8. 8

   Reduce the sauce

   Remove the lid and season with salt, pepper and sugar if using. Simmer for a further 10 minutes, until the sauce has reduced slightly.

9. 9

   Serve the korma

   Serve over steamed rice with poppadoms and fresh coriander.

What is chicken korma?

Korma is a family of South Asian curries in which meat or vegetables are cooked gently with a richly seasoned sauce. The style is associated with Indian cooking and has historical roots in the Mughal-influenced cuisines of the region.

This version builds its creamy texture from yoghurt and blended cashews, with warming spices rather than a strongly hot chilli base. Marinating the chicken first gives the flavours time to mingle before the curry simmers.

Nutrition and macros by portion

The nutrition label shows one serving as written: 396 calories, 34g protein, 9g carbs, 24g fat.

The chicken thighs and Greek yoghurt provide much of the protein, while the cashews and butter contribute much of the fat. Carbohydrate comes mainly from the cashews, yoghurt, onion and any rice served alongside. Pair a serving with steamed rice and a vegetable side for a more balanced plate.

The cashew-yoghurt marinade

Cashews: Soaking them overnight softens them, helping them blend into a smooth base rather than leaving a grainy texture.

Yoghurt: Greek yoghurt gives the marinade body and coats the chicken well. Blend it thoroughly with the cashews and spices for an even mixture.

Let the chicken marinate

At least 1 hour gives the marinade time to coat the chicken, while the recipe recommends leaving it for up to 24 hours for a longer rest. Keep the bowl covered in the fridge during this time.

Before cooking, take the chicken out of the fridge and let it come to room temperature as directed. This helps it start cooking more evenly in the pot.

Build flavour in the pot

Soft onion: Cook the chopped onion in butter until translucent before adding the garlic and curry powder. This gives the aromatics time to soften and release their flavour.

Marinade: Stir the chicken and all of its marinade into the pot, scraping and stirring so the mixture does not catch on the bottom as it cooks.

Check the simmer and sauce

Covered cooking: Once the stock is stirred in, reduce the heat and cover the pot. Simmer for 30–45 minutes, checking that the chicken is cooked through.

Final reduction: Take off the lid and simmer for a further 10 minutes. The sauce should reduce slightly; season at this stage with salt, pepper and optional sugar.

How to serve it

Serve the curry over steamed rice, with poppadoms and fresh coriander as suggested in the recipe. Rice is useful for catching the creamy sauce, while the poppadoms add a crisp contrast.

If you are preparing accompaniments, time them to be ready near the end of the final uncovered simmer so the curry can be served hot.

Recipe notes & tips

• Blend the soaked cashews until the marinade is as smooth as possible.
• Cover the chicken while it marinates and keep it refrigerated.
• Stir frequently for the first 5 minutes after adding the chicken and marinade to prevent sticking.
• Use a gentle simmer once the stock has been added.
• Add the stock within the stated 240–480 ml range to suit how much sauce you want.
• Taste and adjust the salt, pepper and optional sugar during the final simmer.

Variations

• Adjust the stock: Use the lower amount for a thicker sauce or the higher amount for a looser one.
• Skip the sugar: Leave it out if you prefer the curry without added sweetness.
• Add fresh coriander: Scatter it over the finished curry just before serving.
• Choose your side: Serve with steamed rice and poppadoms as suggested, or offer them separately at the table.

Common mistakes to avoid

• Skipping the cashew soak: The nuts may not blend smoothly; soak them overnight as directed.
• Rushing the marinade: The chicken has little time to take on the flavours; allow at least 1 hour.
• Cooking the marinade unstirred: It can catch and burn; stir regularly during the first 5 minutes.
• Boiling hard: A vigorous boil can make the sauce difficult to manage; reduce the heat and cover for the main simmer.
• Leaving the lid on at the end: The sauce will not reduce as directed; simmer uncovered for the final 10 minutes.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until piping hot throughout, adding a splash of water or stock if the sauce has thickened.

Frequently asked questions