Chicken Korma Recipe

Name: Chicken Korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Cashew (halves); 1/4 cups Boiling Water; 3 Tablespoons Vegetable Oil; 2 Bay Leaves, Crumbled; 1 Medium Onion, Minced; 1- 1/2 teaspoon Minced Garlic (from A Jar); 1 teaspoon Ground Coriander; 1 teaspoon Garam Masala; 1/2 teaspoons Ground Cumin; 1 teaspoon Ground Turmeric; 1/2 teaspoons Chili Powder; 3 Skinless, Boneless Chicken Breasts, Diced; 1/4 cups Tomato Sauce; 1 cup Chicken Broth; 1/2 cups Heavy Cream; 1/2 cups Plain Yogurt; 1 teaspoon Cornstarch, Mixed With Equal Amount Of Water

Servings: persons

1/4 cups Cashew (halves)
1/4 cups Boiling Water
3 Tablespoons Vegetable Oil
2 Bay Leaves, Crumbled
1 Medium Onion, Minced
1- 1/2 teaspoon Minced Garlic (from A Jar)
1 teaspoon Ground Coriander
1 teaspoon Garam Masala
1/2 teaspoons Ground Cumin
1 teaspoon Ground Turmeric
1/2 teaspoons Chili Powder
3 Skinless, Boneless Chicken Breasts, Diced
1/4 cups Tomato Sauce
1 cup Chicken Broth
1/2 cups Heavy Cream
1/2 cups Plain Yogurt
1 teaspoon Cornstarch, Mixed With Equal Amount Of Water

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Note: Dont forget to start cooking your rice at the beginning of the process.
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It never fails that I get 90% done with the entree recipe and have forgotten to cook the rice, which takes 20-30 minutes!
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1.
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Place cashews in a small bowl and pour the boiling water over nuts.
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Set aside for 15 to 20 minutes.
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2.
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Heat oil in a wok over medium heat.
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Cook the bay leaves in hot oil for 30 seconds.
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Stir in onion and cook until soft, about 3 to 5 minutes.
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3.
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Mix in garlic and saute another minute or so.
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4.
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Stir in coriander, garam masala, cumin, turmeric, and chili powder.
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5.
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Stir in chicken and cook for about 5 minutes.
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6.
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Pour in tomato sauce and chicken broth.
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Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
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7.
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Meanwhile, place the cashews, along with the water in which they were soaked, cream and yogurt into a food processor.
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Process until smooth.
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8.
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Stir the cashew mixture into the chicken and onions.
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Simmer for 15 minutes, stirring occasionally.
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9.
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Stir in the cornstarch mixture and continue cooking for 1 to 2 minutes.

634

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cups Cashew (halves), 1/4 cups Boiling Water, 3 Tablespoons Vegetable Oil, 2 Bay Leaves, Crumbled, and more.

Yes, Chicken Korma falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Korma

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions