Description
A mild, non-spicy white curry simmering chicken with yogurt, ground cashews, heavy cream, and highly aromatic whole spices like cardamom and cloves.
Restaurants serving Chicken Korma
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Chicken
- Cashew nuts
- Yogurt
- Heavy cream
- Onion
- Cardamom
- Cinnamon
- Ghee
Instructions
- Blend cashews and almonds with a little water in a mixer to make a smooth paste.
- Heat Ghee in a pot, fry whole spices (cardamom, cinnamon etc.) and onion paste without browning; add garlic-ginger, coriander powder.
- Add chicken and fry until surface whitens, pour in yogurt, nut paste, a little water. Simmer on low until meat softens, finish with heavy cream and salt (*Do not use chilies).
Learn more Spice, substitutes, tips
Key spices
Sweet noble aroma of cardamom and cinnamon
Substitutes at Japanese supermarkets
Pork (not eaten in India but sub as mild pork stew)
Pairing
Butter Naan、Jeera Rice
Trivia
[Trend] 'Korma' originally refers to a Mughal-derived cooking method of simmering meat/veg in a yogurt, heavy cream, or nut-based sauce. A North Indian masterpiece where even those who dislike heat can fully enjoy the depth of spices.
Eating tips & etiquette
[Unique Eating] Pour the white, rich Korma over fluffy Saffron Rice, elegantly mixing the nut sweetness and spice aroma to eat!
Allergen
Chicken, Dairy, Tree nuts