Go nuts for chicken korma - 2Teaspoons

Chicken Korma

Tender chicken in a rich creamy, nutty korma sauce – slightly spicy and packed with flavor!
Cuisine Indian
Servings 6
Author 2Teaspoons


  • 2 lb boneless skinless chicken
  • 4 tablespoons olive oil
  • 1 large onion diced
  • 2 tablespoons fresh ginger grated (you can also use 2 teaspoons ground ginger)
  • 5 cloves of garlic minced
  • 1 tablespoon cumin coriander, curry powder, sugar
  • 2 teaspoons turmeric paprika, salt
  • optional but highly recommended: 1/8 teaspoon cardamom
  • 1 cup tomato sauce
  • ¾ cup cashews + extra for topping
  • ¼ cup fresh cilantro + extra for topping
  • 1 2/3 cup coconut milk this is 1 14 ounce can or heavy cream
  • 1 cup unsweetened plain greek yogurt or sour cream


  1. Combine all spices and divide approximately in half. Dice chicken into bit-sized pieces and toss in one half of the spices, set aside.
  2. Stir other half of spices into tomato sauce, set aside.
  3. In a food processor or blender grind ¾ cup cashews and ¼ cup cilantro until they form a coarse powder like bread crumbs, set aside.
  4. Heat oil in a skillet over medium heat. Add onions and ginger and sauté until soft, about 3-5 minutes. Add garlic and sauté until fragrant, about 1 minute. Add chicken and sauté until browned, about 5 minutes. Add tomato sauce, turn heat down to low, and cover. Let simmer until chicken is fully cooked, about 10-15 minutes. Uncover, and stir in milk, yogurt, and ground cashews. Simmer on low until thick, about 20-30 minutes.
  5. Sprinkle with extra cashews and cilantro before serving.