How to Make Chicken Korma (6 Steps)

Korma is a dish originating in Southeast Asia. It is considered a type of curry. There are both vegetarian and meat versions of korma. It has its roots in the Mughlai cuisine of modern-day India. Here is a flavorful recipe for chicken korma.

Things You'll Need

  • 1/3 cup cashew halves
  • 1/4 cup boiling water
  • 4 cloves garlic, peeled
  • 1 (1/2 inch) piece fresh ginger root, peeled and chopped
  • 3 tablespoons vegetable oil
  • 2 bay leaves, crumbled
  • 1 large onion, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 1/4 teaspoon chili powder
  • 3 skinless, boneless chicken breast halves - diced
  • 1/4 cup tomato sauce
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup plain yogurt
  • 1 teaspoon cornstarch, mixed with equal parts water

Instructions

  1. Place cashews in a small bowl, and pour boiling water over nuts. Set aside for 15 to 20 minutes so that the cashews can soften.

  2. Chop up garlic and ginger and then puree until smooth.

  3. Heat oil in a deep dish pan over medium heat. Cook the bay leaves in hot oil for 25 seconds. Stir in onion, and simmer until soft; this will take about five minutes. Mix in garlic/ginger puree, and add to it your coriander, garam masala, cumin, turmeric, and chili powder. Fold in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth.

  4. Cover, reduce heat, and simmer for 20 minutes, stirring occasionally.

  5. Place your cashews in the water, as well as your cream and yogurt, into a food processor. Process until smooth. Mix the cashew mixture into the chicken and onions.

  6. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.

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