Rich and creamy, this beautiful chicken korma recipe is simple yet super tasty. It doesn’t take long to pull together and you can just add rice or naan and a salad for a complete meal.
Chicken korma with cashew nuts
Serves 4
Ingredients
800g boneless chicken thighs
1 inch ginger
8 cloves garlic
2 Tbsp lemon juice
3 Tbsp oil
1 onion, diced
3 Tbsp tomato paste
1 cup cream
1 ½ cup Greek yogurt
½ cup natural cashews
½ cup coriander
Salt to taste
Korma sauce
½ cup natural cashews
¼ cup oil
1 Tbsp honey
1 tsp honey
1 tsp turmeric
1 tsp cinnamon
2 tsp garam masala
1 tsp cumin
½ tsp cracked black pepper
Method
- Cut the chicken thighs into 3 pieces. Mix the chicken in a bowl with the minced ginger, garlic and olive oil. Cover and refrigerate for 30 minutes.
- Add all the sauce ingredients into a food processor and blitz. Set aside.
- Heat a large deep pot or pan with oil. Add the onions and sauté for 5 minutes. Add the chicken to the pan and sauté until golden brown on both sides.
- Pour in the korma sauce, stir in the tomato paste, and cook out for 2 minutes.
- Add the yogurt and cream and season to taste with salt and pepper.
- Cook on a low heat for 30 minutes, stirring often. Add a splash of water if the sauce is too thick.
- Sprinkle the cashew nuts on top and garnish with fresh coriander.