Chicken and Cashew Korma

    50 minutes

    Korma is a lovely milk North Indian curry dish. The sauce is fragrant with onion, garlic, ginger and spices. Serve with rice.

    275 people made this

    Serves: 4 

    • 1/4 cup (30g) cashew halves
    • 3 tablespoons boiling water
    • 3 cloves garlic, peeled
    • 1 (2cm) piece fresh ginger, peeled and chopped
    • 3 tablespoons vegetable oil
    • 2 bay leaves, crumbled
    • 1 large onion, peeled and finely chopped
    • 1 teaspoon ground coriander
    • 1 teaspoon garam masala
    • 1 teaspoon ground cumin
    • 1 teaspoon ground turmeric
    • 1 teaspoon chilli powder
    • 3 skinless, boneless chicken breast halves, diced
    • 1/4 cup (60ml) tomato passata
    • 1 cup (250ml) chicken stock
    • 1/2 cup (125ml) thickened 35% cream
    • 1/2 cup (125ml) natural yoghurt
    • 1 teaspoon cornflour mixed with 1 teaspoon water

    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Place cashews in a small bowl and pour the boiling water over them. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth then set aside.
    2. Heat oil in wok or large frypan, over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion and cook until soft, about 3 to 5 minutes.
    3. Mix in garlic/ginger paste and season with coriander, garam masala, cumin, turmeric and chilli powder.
    4. Stir in chicken and cook for about 5 minutes. Add tomato passata and chicken stock. Cover, reduce heat and simmer for 15 minutes, stirring occasionally.
    5. Meanwhile, place the cashews along with the water in which they were soaked, the cream and yoghurt into a food processor. Process until smooth.
    6. Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornflour mixture and continue cooking for 1 to 2 minutes.

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    Reviews in English (219)


    really really nice easy to make and enjoyed by all  -  20 Jul 2010


    Fanrastic! So much better than any store bought sauce. The whole family loved it!  -  20 Jan 2016


    I loved this recipe! But it is much simpler and just as good if you can cut out some steps. It is so quick and easy! Instead of processing my own garlic and ginger paste which can be time consuming and messy, I picked up some garlic paste and ginger paste at a local Indian grocer. I used 1/4 teaspoon garlic paste and 1/8 teaspoon ginger paste (don't use too much ginger paste because the taste can be very overpowering!). Also, instead of boiling the water for the cashews (cutting out some steps here!), I just crushed up the cashews in a paper towel and put it in after the liquids were poured in and just let it cook. You can also substitute the cream with low fat coconut milk and it turned out GREAT!!!!!  -  03 Nov 2006  (Review from Allrecipes USA and Canada)