Creamy Chicken Korma with Cashews

  • 3 min reading time

Looking for a tasty and satisfying Indian dish that's easy to make at home? Look no further than this creamy chicken korma with cashews! Tender pieces of chicken are simmered in a rich and flavourful sauce made with fragrant spices, creamy cashews, and a touch of heavy cream for a deliciously indulgent meal that's perfect for any occasion. Whether you're an experienced home cook or a beginner in the kitchen, this chicken korma recipe is sure to impress your taste buds and leave you feeling satisfied and happy. So why wait? Let's get started and make some magic happen in the kitchen!


  • 4 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 cup raw cashews
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 cup vegetable oil
  • 1 cup canned crushed tomatoes
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • Chopped fresh coriander, for garnish
  • Soak the cashews in hot water for 10 minutes, then drain and blend in a food processor or blender until smooth. Set aside.
  • In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes.
  • Add the garlic, ginger, coriander, cumin, turmeric, cayenne pepper, and salt, and cook for 1-2 minutes, stirring constantly, until fragrant.
  • Add the chicken to the pot and cook, stirring occasionally, until lightly browned on all sides, about 5-7 minutes.
  • Add the crushed tomatoes and chicken broth to the pot and stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, until the chicken is cooked through and the sauce has thickened.
  • Stir in the cashew paste and heavy cream, and simmer for another 5-7 minutes, until the sauce is creamy and the chicken is tender.
  • Serve the chicken korma hot, garnished with chopped coriander.
Korma is a classic Indian dish that has been enjoyed for centuries. The word "korma" is derived from the Urdu language, which is spoken in parts of India and Pakistan, and means "braising" or "stewing." The dish is typically made with meat, vegetables, or legumes that are simmered in a rich, creamy sauce made with yogurt, cream, cashew nuts, and flavoured with aromatic spices. The origins of korma can be traced back to the Mughal Empire, which ruled India from the 16th to the 19th centuries. The Mughals were known for their love of food and the arts, and their cuisine was a fusion of Indian, Persian, and Central Asian influences. Korma was a favourite dish of the Mughal emperors and was often served at elaborate feasts and banquets. Over time, korma spread throughout India and became a popular dish in many regional cuisines, with each region adding its own unique twist to the recipe. For example, in the north of India, korma is often made with lamb and is seasoned with garam masala, while in the south, it is made with coconut milk and is often served with rice. Today, korma is enjoyed by people all over the world, and has even been adapted to suit different dietary preferences, such as vegan and vegetarian diets. Whether you prefer your korma with chicken, lamb, or vegetables, one thing is certain: this classic Indian dish is a true culinary delight that is sure to satisfy your taste buds and leave you feeling happy and satisfied.

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