South Indian Chicken Korma

    50 minutes

    Chicken korma is a simple and quite mild curry usually eaten with papadums. The addition of a little crushed cashew nuts gives it richness.


    New South Wales, Australia
    2 people made this

    Serves: 4 

    • 3 tablespoons vegetable oil
    • 3cm cinnamon stick
    • 3 cloves
    • 2 bay leaves
    • 3 cardamom pods, crushed
    • 2 onions, diced
    • 1 tablespoon garlic ginger paste
    • 1 teaspoon ground coriander
    • 1/2 teaspoon turmeric
    • 1/2 teaspoon chilli powder
    • 2 teaspoons tomato paste
    • 500g boneless, skinless chicken breast, cubed
    • pepper and salt, to taste
    • 2/3 cup water
    • 40g cashews, crushed

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Heat the oil in a large frying pan. Add cinnamon stick, cloves, bay leaves and cardamom pods. Saute 2 minutes then add onions. Cook until onions are soft, about 5 minutes.
    2. Add the garlic ginger paste, coriander, turmeric, chilli powder and tomato paste. Simmer 5 minutes, stirring. Add chicken, salt and pepper to taste and water. Bring to a simmer and cook 20 minutes until chicken is done.
    3. Stir in the crushed cashews and simmer 3 more minutes. Serve hot, garnished with coriander leaves.

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