Chicken Korma II

Chicken Korma II

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"In this mild Northern Indian dish, chicken is simmered in a creamy fragrant sauce with onion, garlic, ginger and cashews. Serve over basmati or sticky rice. Add more chili or cayenne for more heat."


1 h servings 398 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 398 kcal
  • 20%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 25.3 g
  • 51%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 477 mg
  • 19%

Based on a 2,000 calorie diet

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  1. Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside.
  2. Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
  3. Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.
  4. Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.
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  1. 233 Ratings


I loved this recipe! But it is much simpler and just as good if you can cut out some steps. It is so quick and easy! Instead of processing my own garlic and ginger paste which can be time con...

This dish was as good as any chicken Korma I have had in an Indian restaurant. Two things to note, I used fat free coconut milk in place of half and half. Also, several reviewers mentioned that ...

Very good. After the first night, I'd originally intended to give this recipe 4 stars and write, "Nice complex flavors, but too mild for my tastes. Still good, and something I wouldn't be surp...

This is a wonderful recipe! It tastes just like what the restaurants serve. Here are my suggestions: First, I suggest that you season the chicken pieces to taste ( it really doesn’t have to be ...

This was good, but nothing spectacular. It's not as thick and creamy as most kormas. I would highly NOT recommend crumbling the bay leaves as in the recipe... it would be better to just leave ...

Though it doesn't taste like the traditional Chicken Korma I'm used to ordering at Indian restaurants, it is a very nice curry dish. I've made it with raw chicken or for a quicker meal I shred ...

Really delicious and different. I subbed ground ginger and used a garlic press, so there wasn't any need to process them together. I didn't have any bay leaves or turmeric, but I think it was fi...

This was very good. I really liked the idea of the ground cashews. I did make this a low fat version by substituting cream for low fat evaporated milk and low fat yogurt. I did not need the co...

Very good and flavorful! I kept everything the same, except I only did 2 chicken breasts (I just like less meat) and sauteed the bay leaves, then took them out, instead of leaving them in. I a...