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Per serving
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- 1
Make the korma paste
Add the cashews to a food processor and pulse to break them up. Add the tomato paste, chopped garlic, minced ginger, garam masala, red pepper flakes, paprika, turmeric, ground coriander, cardamom, cumin, and cinnamon, along with salt and pepper to taste. Pulse to a thick paste, adding a tablespoon or two of water to loosen it if needed.
- 2
Marinate the chicken
Stir the yogurt into the paste until smooth. Cut the chicken into bite-sized pieces, spoon the korma marinade over it, and mix to coat well. Cover and refrigerate at least 1 hour — or overnight for even deeper flavor.
- 3
Soften the aromatics
Heat the olive oil in a large pan over medium heat. Add the chopped onion and chopped serrano peppers and cook for about 5 minutes, until softened.
- 4
Cook the chicken
Add the marinated chicken along with all of the korma sauce and the chicken stock. Stir and cook for about 15 minutes, stirring here and there.
- 5
Simmer with cream
Stir in the heavy cream and simmer gently for 10 more minutes — don't let it come to a boil. Let it go a little longer if you want the flavors to deepen.
- 6
Garnish and serve
Serve over steamed rice, garnished with fresh chopped cilantro, a pinch of chili flakes, and a few chopped cashews.
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Chicken Korma
Created by: SpiceRouteCooks
Ingredients
- 2 lb boneless chicken breast
- 1/2 cup cashews
- 3 tbsp tomato paste
- 4 garlic
- 1 tbsp ginger
- 1 tbsp garam masala
- 1 tsp red pepper flakes
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp coriander
- 1/2 tsp cardamom
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- salt and pepper
- 1 cup plain yogurt
- 1 tbsp olive oil
- 3 serrano peppers
- 1 onion
- 1/2 cup chicken stock
- 1 cup heavy cream
Instructions
- Make the korma pasteAdd the cashews to a food processor and pulse to break them up. Add the tomato paste, chopped garlic, minced ginger, garam masala, red pepper flakes, paprika, turmeric, ground coriander, cardamom, cumin, and cinnamon, along with salt and pepper to taste. Pulse to a thick paste, adding a tablespoon or two of water to loosen it if needed.
- Marinate the chickenStir the yogurt into the paste until smooth. Cut the chicken into bite-sized pieces, spoon the korma marinade over it, and mix to coat well. Cover and refrigerate at least 1 hour — or overnight for even deeper flavor.
- Soften the aromaticsHeat the olive oil in a large pan over medium heat. Add the chopped onion and chopped serrano peppers and cook for about 5 minutes, until softened.
- Cook the chickenAdd the marinated chicken along with all of the korma sauce and the chicken stock. Stir and cook for about 15 minutes, stirring here and there.
- Simmer with creamStir in the heavy cream and simmer gently for 10 more minutes — don't let it come to a boil. Let it go a little longer if you want the flavors to deepen.
- Garnish and serveServe over steamed rice, garnished with fresh chopped cilantro, a pinch of chili flakes, and a few chopped cashews.