Mild, creamy, and fragrant Indian curry
Chicken Korma
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Servings
4
4 portions
Difficulty
Medium
Cost
Moderate
$$
Chicken Korma
Mild, creamy, and fragrant Indian curry
★4.6(10)
Tender chicken in a luxurious cashew-cream sauce with warm spices. The gentlest of Indian curries with the deepest of flavors.
20m
Prep Time
35m
Cook Time
55m
Total Time
4
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Chicken korma is the gateway curry — mild enough for spice-shy eaters but complex enough to satisfy even the most seasoned curry lover. The sauce gets its silky richness from ground cashews and cream, creating a mild, nutty, slightly sweet backdrop for warm spices like cardamom, cinnamon, and clove.
Do not mistake mild for bland. Korma builds its flavor through layers of aromatics — the slow cooking of onions until golden, blooming whole spices in oil, and the gentle simmer that allows everything to meld. It is comfort food that happens to come from one of the world's greatest culinary traditions.
Ingredients
Instructions
- 1
Drain soaked cashews and blend with 1/4 cup water into a smooth paste. Set aside.
- 2
Heat 3 tbsp oil or ghee in a large pan. Add cardamom pods and fry for 30 seconds until fragrant. Add diced onion and cook for 8-10 minutes until golden brown.
- 3
Add garlic and ginger, cook for 1 minute. Stir in garam masala and turmeric, cooking for 30 seconds until very fragrant.
- 4
Add chicken pieces and sear for 3-4 minutes until lightly browned on the outside.
- 5
Stir in the cashew paste, yogurt, and 1/2 cup water. Bring to a gentle simmer, cover, and cook for 20 minutes until chicken is tender and sauce has thickened.
- 6
Stir in heavy cream, season with salt, and simmer uncovered for 3 more minutes. Garnish with toasted cashews and fresh cilantro. Serve with basmati rice or naan.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve with warm naan bread or basmati rice
Substitutions
CashewsBlanched almonds or coconut cream
Almonds give a slightly grainier texture. Coconut cream makes it nut-free.
Heavy creamCoconut cream
For a dairy-free version with a subtle coconut undertone.
Plain yogurtCoconut yogurt
Works for dairy-free, though the tang will be slightly different.
Tips & Storage
Pro Tips
Soak the cashews in hot water for at least 15 minutes for a smoother paste. Longer is better.
Golden-brown onions are essential — do not rush this step. The caramelization adds sweetness and depth.
Whole spices like cardamom should be left in the curry — warn guests not to bite into them.
For a richer korma, use ghee instead of oil for cooking.
Storage
Refrigerate for up to 4 days. The sauce may thicken, which is normal.
Reheating
Reheat gently on the stovetop, adding a splash of water or cream to loosen the sauce.
Nutrition Facts
Per serving (about 1.5 cups) · 4 servings
Calories410
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein32g
Carbohydrates14g
Fat26g
Fiber1g
Sugar4g
Sodium520mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Is korma supposed to be mild?
- Yes, korma is one of the mildest Indian curries. Its flavor comes from aromatic spices and the richness of the sauce, not from chili heat.
- Can I use almonds instead of cashews?
- Yes, blanched almonds make a slightly different but equally delicious paste.
- Is this kid-friendly?
- Very much so. Korma is one of the best introductory curries for children because of its mild, creamy nature.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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