Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Spicy, of course, means the recipes uses a lot of spices and certain fresh ingredients. It doesn’t always mean “hot”, though it can. Most people who enjoy spicy food find their way to Indian restaurants or Thai restaurants, seeking out those curries and other dishes with big spice. I had my first taste of chicken korma at a local Indian restaurant quite a long time ago and was instantly smitten. Such a delicious dish. Like many Indian recipes and curries, it doesn’t have a lot of heat, though you can adjust that to your own personal tastes, as I do. But when it comes to flavor, BOOM! Chicken Korma truly delivers. Korma originated in India and has spread through the local region. As with any type of recipe like this, you’ll find variation after variation, depending on the location and the preferences of the cook. My recipe is a result of numerous efforts. I’ve made different korma recipes and versions, and this is the one that I prefer. When I make it, this is the exact way I make it. It’s the best recipe for chicken korma around. Let’s talk about how to make chicken korma, shall we? I will also offer ingredients alternatives so you can make the recipe your own. The steps for making chicken korma include:
Making the Korma Paste Marinating the Chicken Cooking the Chicken Korma Garnishing and Serving
Making the Korma Paste
Add the cashew nuts to a food processor and pulse to break them up. Add the tomato paste, garlic, ginger, and seasonings. Add salt and pepper to taste and pulse to form a thick paste. If it is too thick, add a couple tablespoons of water to thin it just slightly. It looks like this in the food processor. Next, Mix the paste in a small bowl with the yogurt. It gets nice and wet. TIP: You can do this at home in the morning or the night before to save you lots of time making the next dinner. I often like to get the marinade going the night before to give it more time for flavor to develop. So delicious. Add the onion and cook with the peppers. Cook them down for 5 minutes to soften. Add the chicken and cook with all of the marinade (Korma sauce) along with the chicken stock. Stir and cook for 15 minutes, stirring here and there. Stir in the heavy cream or coconut milk and simmer for 10 more minutes. Do not let it boil. You can simmer longer if you’d like to let the flavors develop more. I usually let it simmer for a good 20 minutes or longer for more flavor. Boom! Done! It turned out great! Very easy chicken korma recipe for quick weeknight meals if you can get the marinating going ahead of time. We love Indian food. Absolutely HUGE on flavor. It’s very easy to double up on this recipe and make a big batch. I like to freeze it – it freezes well in freezer containers. It’s great for quick and easy lunches during the week this way. Just thaw it out, heat and serve it up. NOTE: This recipe was updated on 3/5/21 to include new information and video. It was originally published on 4/1/19.
