South Indian Chicken Korma

South Indian Chicken Korma


1 person made this

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

lucky New South Wales, Australia

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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