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Chicken Korma
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Chicken Korma

Deliciously creamy curry thickened with ground cashews and seasoned with lots of sweet and savory spices.

Servings: 7 cups
Ingredients
  • 4 ounces raw cashews
  • 3 cups milk
  • 1 ½ teaspoons salt
  • 2 onions, diced
  • 4 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 2 pounds boneless, skinless chicken breasts, cut into bite size pieces
  • 1 tablespoon ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons garam masala
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground ginger
  • ¼ teaspoon crushed red pepper
Instructions
  1. Grind the cashews in a coffee grinder in small batches until mostly the texture of flour (it’s OK if some coarse pieces remain).
  2. Whisk the cashew flour and salt into the milk and set aside.
  3. Cook the diced onion in a little olive oil until it starts to turn brown.
  4. Add the garlic and ginger and cook 2 minutes, stirring frequently.
  5. Add the chicken and cook until it’s cooked.
  6. Add the spices and cook a couple minutes.
  7. Add the milk mixture to the chicken and bring to a simmer.
  8. Simmer uncovered for about 25 minutes.
  9. Salt to taste.