Chicken Korma

Gazakitchen-Chicken Korma


  • 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1/2 cup raw cashews
  • 1/4 cup water
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 can coconut milk (13.5 oz)
  • Salt to taste
  • Chopped fresh cilantro for garnish


  1. In a large skillet or Dutch oven, heat the vegetable oil over medium heat.
  2. Add the chopped onion to the skillet and cook until soft and translucent, about 5-7 minutes.
  3. Add the minced garlic and grated ginger to the skillet and cook for another 1-2 minutes, or until fragrant.
  4. In a blender or food processor, pulse together the raw cashews and water until smooth.
  5. Add the cashew mixture, Greek yogurt, and tomato paste to the skillet and stir to combine.
  6. Add the ground cumin, ground coriander, turmeric, paprika, and cayenne pepper (if using) to the skillet and stir to combine.
  7. Add the chicken to the skillet and cook until it is browned on all sides, about 5-7 minutes.
  8. Pour in the coconut milk and stir to combine.
  9. Bring the mixture to a simmer and reduce the heat to low.
  10. Cover the skillet and let the korma simmer for about 20-25 minutes, or until the chicken is cooked through and tender.
  11. Season the korma with salt to taste and garnish with chopped cilantro.
  12. Serve hot with steamed rice or naan bread.

Enjoy your rich and creamy Chicken Korma!

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