Cook and Scale
Chicken Korma
4 servings · 55 min total
A mild, luxurious curry of chicken in a silky sauce of cashews, yogurt, cream, and gentle warming spices. Comfort at its richest.
Ingredients
- 700 g chicken thigh, cut into chunks
- 60 g butter
- 2 onion, finely chopped
- 5 garlic, crushed
- 25 g fresh ginger, grated
- 4 tsp ground cardamom, pods bruised
- 1 tsp ground cinnamon
- 2 tsp ground cumin
- 2 tsp ground coriander
- 80 g cashews, ground
- 150 g plain yogurt
- 2 dl heavy cream
- 2 tsp garam masala
- 1 tsp honey
- salt to taste
- 2 tbsp fresh cilantro, chopped
Contains: Milk, Tree nuts
Allergen info is best-effort — please verify yourself.
Method
- 1.
Soften onion and fry spices — Melt the butter and cook the onion for 10 minutes until soft and pale gold. Add garlic, ginger, cardamom, and cinnamon and fry 2 minutes.
- 2.
Brown the chicken — Add the chicken and brown for 8 minutes, then stir in the cumin, coriander, and ground cashews.
- 3.
Simmer into a creamy sauce — Lower the heat and stir in the yogurt a spoon at a time, then the cream. Simmer gently 15 minutes until the sauce is thick and pale. Finish with garam masala, honey, salt, and cilantro.