korma recipe

Delicious creamy chicken korma made made with yogurt,nuts, spices and onions as the base. This is best served with plain rice, naan, paratha or roti.

Chicken korma recipe | How to make chicken korma

½ kg chicken ((bone-in) (1 to 1.2 lb))

turmeric

plain yogurt (or coconut milk)

ginger garlic paste ((ground

garam masala (or korma masala)

salt

oil (or ghee)

green cardamoms

onions (sliced (2 medium))

cashews

almonds ((or substitute with cashews))

¼ cup plain yogurt (or coconut milk)

bay leaf ((optional))

((optional))

cinnamon ((optional))

cardamom ((optional))

green chilies (slit or chopped (optional))

water ((more if needed))

salt ((adjust

garam masala

coriander powder ((ground coriander))

red chili powder ((optional, for color))

coriander leaves ((cilantro) chopped)

To a mixing bowl, add chicken, 3 tablespoons yogurt, 1 tbsp ginger garlic paste, ¼ tsp turmeric, ½ tsp salt, 1 tsp red chili powder and 1 tsp garam masala. 

Mix all of them well. Cover and set aside until needed.

Marination for chicken korma recipe

Heat a pan with 1½ tbsps oil and add 2 cardamoms.

Add sliced onions and fry them evenly until golden brown. Next add cashews and almonds. Cool these completely. 

Later add the cooled onions and nuts to a blender jar along with yogurt. Blend these to a smooth puree. Set this aside.

Make onion paste

To the same pan, add 1 tablespoon oil and heat it.

Optional - Saute whole spices - bay leaf, cinnamon stick, cloves and cardamom in oil for a min.

Add green chilli and marinated chicken. Saute on a medium heat until the raw smell of ginger garlic paste goes away. This takes about 5 to 6 minutes.

Then add the onion nut puree. Pour ½ cup water and mix well.

Add salt, coriander powder and garam masala. If needed you can also add more chili powder for color.

Mix well. Cover and cook on a low flame until chicken is cooked to tender.

Cook further till the gravy reaches a desired consistency. If it is too thick then pour some hot water to bring it to consistency.

Garnish with coriander leaves.

Serve chicken korma with jeera rice, plain basmati rice, butter naan, roti or paratha.

How to make chicken korma

https://www.youtube.com/watch?v=hX3QpPiO8UQ

Chicken korma is a delicious, creamy tasting chicken curry made with yogurt, spices and other basic ingredients. It pairs well with plain basmati rice or Naan , roti , paratha.

For more tips on the recipe, you can check this detailed post: https://indianhealthyrecipes.com/chicken-korma-recipe/


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Chicken korma recipe | Indian chicken korma recipe

<p>Cozy Veggie Korma! A boatload of comforting vegetables like potatoes, bell peppers, and green beans, and a creamy golden sauce with onion, garlic, ginger, warming spices. So comforting!</p>

Cozy Veggie Korma

butter

onion,

garlic cloves, thinly sliced

ginger,

cardamom pods

coriander

turmeric and cumin

red pepper flakes

cinnamon

gold potatoes,

water

green beans,

red bell pepper,

paneer (optional)

heavy cream

plain full-fat yogurt

water (if needed)

rice

Cook aromatics

Melt the butter in a large soup pot or skillet over medium heat. Add onions, garlic, and ginger; sauté 5-7 minutes until softened.

Cook aromatics: Melt the butter in a large soup pot or skillet over medium heat. Add onions, garlic, and ginger; sauté 5-7 minutes until softened.

Veggie Korma Step 1

Add spices

Add cardamom, coriander, turmeric, cumin, red pepper flakes, and cinnamon; sauté 2-3 minutes until fragrant.

Add spices: Add cardamom, coriander, turmeric, cumin, red pepper flakes, and cinnamon; sauté 2-3 minutes until fragrant.

Veggie Korma Step 2

Simmer the veggies

Add potatoes and water; cover and simmer for 8-10 minutes. Add green beans and bell peppers; simmer uncovered for 3-5 minutes, until all vegetables are tender. Add paneer (optional).

Simmer the veggies: Add potatoes and water; cover and simmer for 8-10 minutes. Add green beans and bell peppers; simmer uncovered for 3-5 minutes, until all vegetables are tender. Add paneer (optional).

Veggie Korma Step 3

Make it creamy

Bring the heat down to avoid curdling. When cooled slightly, add cream, yogurt, salt, and garam masala. Add the extra water if necessary to loosen it up.

Make it creamy: Bring the heat down to avoid curdling. When cooled slightly, add cream, yogurt, salt, and garam masala. Add the extra water if necessary to loosen it up.

Veggie Korma Step 4

Prepare to feast

Season with salt and pepper, serve over rice, and top with cilantro. Creamy, comforting, and heavenly.

Prepare to feast: Season with salt and pepper, serve over rice, and top with cilantro. Creamy, comforting, and heavenly.

Veggie Korma Step 5

Is it right to cook Indian food if you are not Indian then? Should I refrain from cooking any food that is not Spanish because that is where I am from, so I do not hurt anyone? Please, lets be a little more open minded. Cooking is a great way to embrace other cultures and traditions, but that is just my opinion.

I have the same question! I actually made this tonight and loved it, but not sure I added enough. I only had ground cardamom and I used cream cheese instead of yogurt! My husband and I loved it :)

Absolutely delicious! Subbed cashew cream for heavy cream and it turned out great.

Sweeten up our life with these creative sweet cozy-veggie- korma recipes. I like it

https://content.jwplatform.com/videos/ckzMLExY.mp4

Cozy Veggie Korma! A boatload of comforting vegetables like potatoes, bell peppers, and green beans, and a creamy golden sauce with onion, garlic, ginger, warming spices. So comforting!

This easy to make Creamy Coconut Vegetarian Korma makes a great go-to Meatless Monday meal. It's naturally paleo and gluten-free and can easily be made vegan. Serve it with a side of rice, quinoa or cauliflower rice for a quick and delicious dinner.

Coconut Vegetarian Korma

potatoes,

vegetables

garlic cloves, smashed

tomato paste

curry powder and garam masala

each: cumin, coriander, turmeric, cardamom

sea salt

each: ground cloves, fennel, fenugreek and chili flakes

coconut milk

lemon juice

yogurt (omit

brown sugar (sub coconut sugar

Top with any or all: cashews, cilantro, lemon, and raisins

Add the potatoes to a medium-sized pot, cover with water and bring to a boil. Let the potatoes boil for 5 minutes then add the rest of the veggies to the pot. Let them boil for another 5 minutes then drain the pot and set it aside.

While the veggies are cooking, start preparing the vegetarian korma sauce. Heat the oil in a medium-sized pot over medium-high heat. Add the onion and cook, stirring occasionally, until it is soft, about 5 minutes. Add the ginger and garlic and cook for 2 minutes more.

Remove the pot from the heat and add the tomato paste and all of the spices. Stir well then return the pot to the heat. When the spices are fragrant and the tomato paste caramelized, after about 1 minute, add the coconut milk, cashews, lemon juice and 1 1/4 cups of water. Let the pot boil for 5 minutes to soften the cashews.

Working in batches, blend the curry until it is smooth then add it back to the pot. Stir through the yogurt and brown sugar and add more sea salt, if needed. Stir the veggies into the curry and serve immediately topped with any or all of the toppings.

This recipe is fantastic. I go to my local Indian restaurant twice a month for this exact meal, but would go more often if it wasn't so spendy. Regarding the commenters that mention this being way to spicy or spiced, I'm wondering if they've ever had this dish in an authentic Indian restaurant because this tastes exactly the way it should. I'm so happy to know that I can make this whenever I want now that I have all of the spices on hand. Everyone makes changes, so here are min:

Couldn't find fenugreek, replaced with 1 tsp. maple syrup 
Omitted sugar
Cut cardamom in half since I know it to be a strong flavor for me, probably didn't need to
Omitted yogurt
Added 1/4 c. Earth Balance... stirred it in at the end and it somehow took the raw edge off the spices that I hadn't cooked long enough.

Thank you for creating this recipe. I couldn't wait for the rice to cook so I ate it out of a 1/2 cup measure over the sink... that's how good it is.

Made this for myself today. Added the sauce to enough fresh veg for 2 days dinner for 1. I Jarred the remaining sauce to freeze. I am planning on doing a curry once a week and want to add fresh veg each time. 
I had no fresh ginger so did 1tsp on dried and no curry powder so did double Garam. The curry is sweet, thick &amp; delicious!!! I have saved a small jar to deliver to my mum to add to chicken... thank you for such a wonderful recipe :) 

An excellent recipe for my first attempt with such spices. There were a few I had to miss because I am not a fan of coriander but I was so happy I tried it.
As I bought so many spices, I was wondering if you have any advice on how to store them to make sure they keep their flavour. I would hate to throw them away snd while I plan on using hem for other recipes, I don't expect I will use them up very fast.
Thank you.

I made this recipe today with my sister and nobody should bother following this as it doesn't take remotely like a proper vegetarian korma, it just tastes like a less than average watery curry. Would NOT recommend this. Very disappointed.

100% ZOE ITO stuffed the recipe! I have a feeling she must have added the water from the vegetables. There is NO way this could be runny. I added a tad of water that I used to clean my blender. When my food was ready if I turned my fork upside down it took about 4 seconds for a chunk of sauce and veg to fall off. Far from watery! 
Really nice, I love my Indian and I'd say dial back the spices a touch esp if you're not adding the yoghurt. Will be making again, Thanks!

This was the creamiest most flavourful curry I've ever made. My partner and sister loved it. Maybe you did something wrong.

This is the best recipe for coconut korma that I've found! It's an easy recipe to follow. The recipe tastes great as written, but it's also fun to experiment and find flavors/textures to suite your taste buds.

This recipe was amazing! I made it last night for some family visiting and it was a hit! everyone thoroughly enjoyed it. I paired it with veggie pakora and mint chutney!

I haven’t tried this recipe yet, I’m doing it over the weekend but I’m still rating it a 5 star 🌟 just from reading the spice list.  I use spice all the time and I love that there’s a good dose in the recipe. 
My daughter has just gone vegan and I was searching for recipes I could make so thank you in advance, I can’t wait to try it. 

I've made this recipe a bunch of times with some adjustments. It used to come out super red and dark not like the picture if I used the whole can of paste and no yogurt. I only use a light sprinkle of cardamon and clove powders. It tastes too bitter to me to use all of it. I use half a can of tomato taste. I omit yogurt and use two cans of coconut milk. I also add a serrano or jalapeno in with the onion and ginger and garlic. This is SUCH a great vegan recipe. 

This is an amazing recipe. Don’t mind the comments that say it’s too watery or too spicy - we are big Indian lovers and this recipe is perfection. I have made it with the veg as is calls for, but I have also made the Korma sauce and used chicken instead. Either way it’s to die for. Very well balanced with the spice and the sweet from the honey. This recipe is a keeper in our family that’s for certain. Thank you for sharing such a great meal. 

Soooooo good!!! 
You have to try this recipe!

It was delicious. My first time making Indian food (which I love) and it all worked out really well. I have 2 quick questions that I'm hoping you can help me with. 1) What kind of beans do you use? Canned? What type? and 2) How do you blend the batches? Do you pour from the sauce pan right into the blender? Looking for your expert tips :) Thanks again for sharing this great recipe. So excited to make it again!

Really delicious! My other half said it’s the nicest curry we have made together. 

I haven’t made this yet, but the plan is to make it tonight. (Korma is my husbands favourite Indian dish) and looks like the best recipe for Korma I could find on the internet, that is why I gave it 5 stars 😊. I will add white and sweet potatoes plus veggies I have in the fridge that need to be used up; however, I am allergic to tomatoes, any suggestions on a substitute or omitting will be just as tasty? We are also plant based so I will only use Coconut cream instead of yogurt. 

I don't normally leave comments but this was SUPERB! Tasted restaurant-made. Made exactly as written. Took me longer than stated (1hr total) but I tend to be a slow cook. Easy to make, plentiful (with rice will be enough for 2-3 meals for 2 pple with small-medium appetites), versatile, balanced spices, just delicious. Hoping to freeze the sauce for quick meals. I wouldn't add the lemon again when serving but definitely keep adding cashews and raisins. I might also reduce the tomato a bit next time, or substitute tamarind, but just personal preference. For what it's worth, my mother threatened me with bodily harm if I changed anything. I'm so thrilled I found this blog and I love that Kristen's local to my area.  Thank you!

Excellent. I make it very often. Thank you

The best flavor profile (from scratch) I've ever made myself! Not too oily either, such helpful explanations of steps. Thank you. ( My vegetarian additions included mushrooms, firm tofu cubes, and green beans)

I haven't made this yet but rates a 5 star already!! I love anything curry &amp; coconut!!  Can I use seafood or meats in this sauce? I usually make my own tomato paste with sundried tomatoes in oil by draining excess oil &amp; putting them in the blender &amp; blend to a paste adding a touch of black pepper. Can I use this in this recipe instead of the usual tomato paste? 
Thank you Kristen

I think I’m quite savvy in the kitchen, however found this recipe to take much longer than 30 minutes, and the instructions were quite vague. If I didn’t turn off my veggies (which wasn’t in the instructions) they would have turned to mush with the time it took to make and blend the sauce. I never leave reviews on recipes, but was so disappointed in this (especially after reading all the glowing reviews) that I felt I had to, to show some truth. 

Really nice, I made it for tea, delicious but next time will add more vegetables

This is good. Followed exactly (missed the yogurt) didn't know if the cardamon was whole or just the insides, so emptied a bunch of them and ground them. 
Used sweet potatoes, regular potatoes, carrot and kale. 
Really very good. Added a little drizzle of tamarind to serve. 

Thank you. Absolutely beautiful, best korma we've had ( and we love our curries!).  I added 2 tablespoons of ground almonds as we like a thick sauce.

OMG, I just made this. It turned out beautifully. Thank you. This will be one of my regular meals from now on. Hubby absolutely loves it.

https://content.jwplatform.com/videos/DblQjrda.mp4

A creamy coconut lentil curry recipe that makes the ideal vegan dinner. 

Creamy Coconut Lentil Curry

Quick and Easy Vegetable Korma gets it&#x27;s creaminess from cashews and coconut milk. Chock full of vegetables and mildly spiced, this korma comes together in just 30 minutes! Gluten free and vegan.

Quick and Easy Vegetable Korma

carrots,

red potatoes, chopped in 1 1/2 inch chunks

cauliflower,

onion, quartered

ginger

garlic

olive oil

raw cashews, soaked

oz coconut milk, full fat

curry powder

peas

salt,

basmati rice

Vegan Naan

chopped cilantro

Soak the cashews: Add 1 cup of raw cashews to a small bowl, and cover with boiling hot water. I use my tea kettle to warm the water up. Let them soak while you get the vegetables boiling. (You can also boil the cashews for 5 minutes in a small pot)

Boil the vegetables: Add the carrots, potatoes and cauliflower to a large pot and cover with water. Bring to a boil and cook for 15 minutes, until the potatoes are fork tender. Drain and set aside.

While the vegetables are boiling, make the puree: Add the canned tomatoes, onion, ginger and garlic to a blender (or food processor). Blend until a smooth puree forms.

Transfer the puree to a large saucepan (big enough to hold all the vegetables when they&#x27;re done cooking!) with 2-3 tablespoons of olive oil, and bring to a boil. Simmer over low-medium heat for 5 minutes, stirring frequently. Now add all the spices (garam masala, curry powder, coriander and turmeric) and stir, cooking for 2-3 minutes until fragrant.

Rinse out your blender (from the tomato puree), and drain the cashews. Add the cashews and the can of coconut milk to it, and blend until very smooth. Pour the cashew/coconut mixture into the pan with the puree and stir.

Add the frozen peas and cook for a minute. Now add the cooked carrots, potatoes and cauliflower. Stir until combined and warm, about 5 minutes. Add salt to taste.

Serve with cooked basmati rice, chopped cilantro and vegan naan. Enjoy!

Absolutely flavorsome and delish is this Vegetable Kurma – a warming, spiced and complexly flavored curry from the Indian Cuisine made with nuts, seeds, spices and mix vegetables.

Veg Kurma (Hotel Style)

desiccated coconut ((unsweetened)

cashews (- soaked)

poppy seeds ((khus khus) - optional)

roasted chana dal

coriander seeds

fennel seeds

cumin seeds

cloves

black peppercorns

kapok bud ((marathi moggu) - optional)

green chilies (or 2 green chillies)

garlic (or 4 to 5 small to medium-sized garlic)

ginger (or 1 inch ginger)

water (for blending or add as required)

cauliflower florets ((medium sized))

potatoes

green peas (fresh

french beans (or 7 to 8 french beans)

carrots (or 1 medium carrot)

oil oil

onions

tomatoes (or 1 medium tomato)

curry leaves ((medium

turmeric powder

red chili powder

Curd ((yogurt) - optional)

water (-

coriander leaves ((cilantro))

Soak in hot water for 20 to 30 minutes. Later drain and set aside.

Rinse and soak cauliflower florets in hot water for 15 to 20 minutes. This step is optional and only to get rid of any insects or worms in the cauliflower. After blanching the cauliflower, drain them and set aside.

Top 5 korma recipe recipes from across the web

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Top Tags

Chicken korma recipe | How to make ...

Cozy Veggie Korma

Coconut Vegetarian Korma

Quick and Easy Vegetable Korma

Veg Kurma (Hotel Style)

Top 5 korma recipe recipes from across the web

The most viewed korma recipe 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 | How to make ...

Cozy Veggie Korma

Coconut Vegetarian Korma

Quick and Easy Vegetable Korma

Veg Kurma (Hotel Style)

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