korma curry

Chicken korma is a rich, fragrant chicken curry made by cooking succulent pieces of chicken in a rich cashew-based sauce.

Chicken Korma Recipe

boneless chicken

turmeric powder

tsp Ginger garlic paste

yogurt

½ tsp Red Chili Powder

cloves

fennel seeds

Cinnamon stick (1 inch piece)

Cardamom pods

Whole star anise

bay leaves

onions chopped

tbsp Ghee

tomato puree

cashews

cream

In a pan on the stovetop, dry roast the whole spices on medium heat for 3-4 minutes, stirring it to heat evenly. Once they release their aromas, turn off the heat and let cool.

Transfer the whole spices to a blender jar of spice grinder and grind to coarse powder.

Use 1.5 tablespoons of the garam masala spice mix for this recipe

Make the garam masala (skip if using store-bought garam masala)

Marinate the chicken in a mixture of yogurt, red chili powder, turmeric, salt and ginger, and garlic paste (or use minced ginger and garlic). Keep the chicken in the fridge to marinate for at least 30 minutes.

Marinate the chicken

Prepare the cashew nuts for blending - soak them in hot water for 20-30 minutes. After soaking, blend with a couple of tablespoons of water to form a smooth paste. Keep this aside for later.

Prepare the cashew paste

In a wok, heat the ghee and add the chopped onions. Saute until they are browned. This should take you around 15 minutes.

Once the onions are browned, add the marinated chicken to the wok, and continue to saute, using a spatula to move the chicken pieces around to cook them evenly.

Add the tomato puree, and continue to cook, moving the chicken around to coat them evenly in the spices and tomato puree.

At this point, you can cover the wok with a lid and let the chicken simmer on low-medium heat for 5 minutes. After 5 minutes, take off the lid, add in the blended cashew paste and mix well.

Add the garam masala powder, thin the sauce with a little water, and mix well. Ensure that nothing is sticking to the bottom of the wok.

Add 1/4 cup of cream and mix well. Cover the wok with a lid and let the curry simmer for 5 minutes more.

Take off the lid, and check for seasoning. Add salt if needed. Garnish with chopped cilantro and ghee-roasted cashew nuts.

Make the korma

https://embed.mediavine.com/videos/mlzqso0tn6udgasqujbh

A step by step recipe for making authentic chicken korma at home

Chicken Korma

Recipe video above. In stark contrast to bold spicy curries like Vindaloo, Lamb Korma is creamy, nutty and gently spiced. It&#39;s easy to love and so family-friendly, I call it the &quot;other butter chicken&quot;! Slow cooked until the meat is fall-apart tender, I particularly love the subtle cashew flavour in the sauce from the pureed cashews, and the distinct flavour that lamb adds to sauce.* Oven method yields the best flavour but see note 8 for slow cooker, instant pot and pressure cooker methods. Super handy, and I was very happy with it!

Lamb korma curry

onions

garlic (, peeled, halved)

ginger (, peeled, sliced 3mm/0.2" thick)

cashews (, roasted, unsalted (~20 cashews))

water

tbsp ghee ((Note 1), or unsalted butter)

lamb

tsp turmeric

tsp ginger

tsp garam marsala ((Note 3))

chicken stock/broth (, low-sodium)

cardamom pods

cinnamon

tsp white sugar

tsp cooking salt / kosher salt

coconut cream (, full-fat (Note 6))

Basmati rice (or other plain white rice of choice)

Naan (, for dunking! (optional))

Cashews finely chopped ((optional sprinkle))

Coriander/cilantro leaves (, roughly chopped (optional garnish))

Onion puree – Place the onion, garlic and ginger into a tall container that fits the head of a stick blender. Blitz until smooth – about 5 to 10 seconds. Scrape into a bowl, set aside.

Cashew puree - In the same jar, while covering the mouth of the jar with your hand (to prevent flying cashew comets), blitz the cashews and water with the stick blender until smooth, about 10 seconds. , Set aside.

Preheat the oven to 180°C/350°F (160°C fan-forced).

Reduce onion puree – Melt and heat ghee in a ~24 cm/ 10&quot; oven-proof pot over high-heat. Cook the onion puree, stirring regularly, for 8 minutes until it has reduced by half. Don’t let it caramelise.

Add lamb, reduce to medium-high heat then stir until the meat changes from red to light brown. Don’t try to brown the meat (it won&#39;t happen).

Sauce - Add turmeric, ground ginger, garam marsala and kashmiri chilli, then stir through. Pour in the stock (the liquid should just barely cover the meat). Add cardamom pod sachet and cinnamon sticks, then stir. Bring to a simmer, cover with a lid then transfer to the oven.

Slow cook – Cook for 1 1/2 hours. Stir in Cashew Puree, put the lid back on then return to the oven for another 30 minutes. The sauce should have thickened to a creamy consistency and lamb should be tender end to pull apart with forks with no effort. (Note 6)

Creamy sauce - Place the pot on a low heat. Add the sugar, salt, coconut cream and cream, then stir. Simmer for 2 minutes, then you’re done!

Serve over basmati rice with a sprinkle of cashew nuts and coriander, if desired. Naan for dunking highly recommended!

Best home-made korma recipe I've tried. It was DELICIOUS!! Very easy to make and perfect for a crowd too. This is going straight to my favourites list! Thank you . :-)

Perfect. What else can I say but thank you, Nagi.

I followed the recipe almost to the letter and all I can say is it was magnificent!! Couldn’t find lamb shoulder so used boneless leg of lamb. The meat was very tender and the sauce was indescribable. My wife was skeptical but is now a believer. She can’t wait to have the leftovers tomorrow. This is not your typical Indian fare.

I cooked this in the pressure cooker - reduced the chicken stock to 1 cup and used cashew milk, and 100ml of organic coconut cream . Fried of lamb and onion puree in my cast iron pan first then added everything to pressure cooker. cooked for 45 min and then reduced sauce for 10min. Added more salt as a little too sweet for us and sour cream and OMG. I don't really eat red meat but this was delicious. Had it with nan bread and plain rice and green beans

I made this last night and it was absolutely incredible. I used 15 cardamom pods instead of ten- such a lovely fragrance. We only have enough leftovers for one person tonight. The lamb does absolutely shrink so I would use 1kg of lamb next time instead of 800 grams. It is melt in your mouth delicious 🤤

Totally delicious! We used beef chuck because my husband doesn't eat lamb but it was perfect 🤤

Absolutely delicious. It gives me even more excitement when I make a curry from scratch, rather than relying on a store bought paste. I served it with basmati rice and homemade garlic naan. Just brilliant. I felt like there was such complexity of flavours that rival my local takeaway. Love, love, love. Even the 10, 7 and 1 yo polished off their plates.

This was hands down the best curry I've made in a long time! Loved the sweetness of that coconut cream sauce - really leveled it up! Definitely a make again dinner! Loved it!

Made this last night with a  couple of modifications just because I can,  and it was sensational.

I marinated the lamb with the spices for a couple of hours.  Not for any reason other than looking for extra flavoring of the meat. 

I also have a vegetarian in the house and did a small one for her at the same time using chick peas instead of lamb and water instead of stock.  Everything else was the same and the feedback I got was it was 'the bomb'.

Finally, when I put the cashew paste in I also put in some chopped veg (pumpkin, mushrooms, beans) to bulk it out and ensure left overs.

It was a great hit and quite possibly the best curry dish I've ever eaten.  Thanks for sharing Nagi, love your site.

Amazing recipe, love this so much.  Better than restaurant quality.  Thank you Naji💋

A comforting, Korma-inspired vegan curry with tofu and cauliflower cooked in a creamy cashew sauce. A satisfying, nourishing meal with just 10 ingredients!

Creamy Vegan Tofu Cauliflower Curry (Korma-Inspired)

head cauliflower, trimmed and cut into bite-sized florets

(14 oz.) package extra-firm tofu, torn into 1-inch pieces

Tbsp olive or coconut oil

Tbsp DIY curry powder*

tsp sea salt

onion, onion

garlic, minced

ginger

tomato paste

½ cups water ((plus more for deglazing pan))

raw cashews

Tbsp lemon juice ((optional))

White or brown rice

Coconut yogurt ((or other plain/unsweetened yogurt))

Quick pickled onions

cilantro

TOFU AND CAULIFLOWER: Preheat your oven to 425 degrees F (218 C) and line a baking sheet with parchment paper.

Place the bite-sized cauliflower florets and 1-inch pieces of tofu onto the baking sheet. Drizzle with oil then sprinkle with curry powder and salt. Toss to thoroughly coat. Bake for 20-25 minutes, tossing halfway through. The cauliflower will be tender and golden brown on the outside and the tofu slightly crispy.

KORMA SAUCE: Meanwhile, heat the oil in a large rimmed skillet or pot over medium heat. Once hot, add the onions, garlic, and ginger. Cook over medium heat, stirring occasionally, until the onions are soft and golden, about 10 minutes.

Stir in the curry powder, tomato paste, and sea salt and continue cooking for 2-3 minutes, until fragrant. Next add 1/2 cup (120 ml) of water to deglaze the pan. Stir and cook for about 3 more minutes until the water has reduced slightly.

Place the onion and spice mixture into a high-speed blender with 1 ½ cups (360 ml) of water (adjust amount if altering batch size) and the cashews. Blend on high until the mixture is smooth and creamy, about 2 minutes.

Pour the contents of the blender back into the pan and bring to a simmer over medium heat. Reduce heat and simmer for 10-15 minutes, or until the sauce has thickened.

COMBINE: Once the roasted cauliflower and tofu look crispy, add them to the sauce and reduce for about 5 minutes until the consistency is to your liking (we prefer it to be almost a cheese sauce consistency). Taste and adjust as needed, adding more salt for overall flavor or optional lemon juice for brightness.

We like to serve it over rice with dairy-free yogurt, pickled onions, and cilantro (all optional, but extra delicious!). Store in a sealed container in the refrigerator for up to 4-5 days or in the freezer for 1 month (or longer).

This was delicioius! The torn/baked tofu is so easy and has a great texture.
I used a mild Jamaican curry powder and added some extra cardamon, ground coriander and ground clove to both the sauce and the cauliflower/tofu and also threw a diced carrot into the blender with the sauce ingredients for a bit of sweetness and colour.
Really good with yoghurt, rice and mango chutney!

Delicious! Super flavorful with simple ingredients. I found that the sauce to cauliflower/tofu ratio was off; I would have liked to have more sauce. It may be that I used a larger cauliflower than recommended. Considering doubling the sauce recipe next time.

This recipe turned out great!  I forgot to get cashews so I used up leftover coconut milk to thicken the sauce and it is delicious.  I had store bought curry powder but added a little more coriander and cinnamon, as well as sprinkling turmeric directly onto cauliflower.  There is plenty of flavor and I will make this again!

Excellent recipe! I made this for dinner last night and everyone loved it. I used a store-bought curry blend I like. I'm struggling to see how people could say this was not flavorful. The lemon is a must - it really took the flavor over the top. The only thing I didn't have was cilantro, and can't wait to try this again with that as a garnish. Thanks for another keeper, MB!!

I agree with others that this was not as flavorful as I would have liked. I am not sure if it is the water as the base for the sauce or what but the flavor was disappointing and not complex or flavorful enough for my taste. My spices were all fresh so I don’t think that was the issue.

I made this recipe as is with no changes. Very good! Loved the creaminess of the sauce and my husband really like it as well. My only change would to add some kind of sweetness. It has a nice mild heat and spice to it, but for my taste it needed something to round it out. Will definitely make again, but I’m thinking I’ll add either a little bit of brown sugar or maple syrup to the recipe.

Serve up a low calorie, winter warmer with this better-for-you chicken korma curry.

Light chicken korma

9.20 gm macadamia oil

chicken breast fillets, thinly sliced

brown onions, thinly sliced

56.00 gm korma curry paste

cardamom pods,

tsp chicken style stock powder

carrots, peeled, sliced diagonally

green beans, trimmed, halved

broccolini, trimmed, cut into 4cm lengths

(1/4 cup) natural yoghurt

almond meal

Step 1

Heat 1 teaspoon oil in a large saucepan or wok over high heat. Cook chicken, in 2 batches, for 2-3 minutes or until browned. Transfer the chicken to a plate.

Step 2

Heat remaining 1 teaspoon oil in pan or wok over high heat. Add onion and cook, stirring, for 3-4 minutes, until softened. Add the korma paste, cinnamon stick and cardamom pods. Cook, stirring, for 2 minutes or until aromatic. Add 250ml (1 cup) water. Stir in the stock powder and carrot. Return the chicken to the pan. Bring to the boil, then partially cover and reduce the heat to low. Simmer for 10 minutes or until the carrot is tender.

Step 3

Add the beans and broccolini to the pan. Simmer for 5 minutes or until the vegetables are just tender. Remove cinnamon stick. Remove from the heat and stir through the yoghurt and almond meal. Serve with roti.

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5599487302001&=domain=taste

5348771529001-5599487302001

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Top 4 korma curry recipes from across the web

The most viewed korma curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Korma Recipe

Lamb korma curry

Creamy Vegan Tofu Cauliflower Curry...

Light chicken korma

The most viewed korma curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine