Photograph of the finished Chicken korma

India · Cà ri gà korma

Chicken korma

1 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 2.2 lb
  • Photograph of Cashews Cashews 2.8 oz
  • Photograph of Unsweetened yogurt Unsweetened yogurt 7.1 oz
  • Photograph of Onion Onion 2
  • Photograph of Ginger Ginger 0.4 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.1 oz
  • Photograph of Garam masala Garam masala 0.4 oz
  • Photograph of Fresh cream Fresh cream ½ cup
  • Photograph of Ghee Ghee 2.1 oz
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Soak the cashews in warm water for 15 minutes, then blend them with a little water until smooth.
  2. 2 Sauté thinly sliced onions with ghee for 8 minutes until golden brown, then blend into a sauce.
  3. 3 Sauté ginger, garlic, cinnamon, and star anise for 1 minute, then add the chicken and stir-fry for 5 minutes until browned.
  4. 4 Add onion sauce, cashew sauce, and yogurt, then simmer for 20 minutes.
  5. 5 Pour in the fresh cream, sprinkle with garam masala, cook for another 3 minutes, then turn off the heat.

With an appliance

  • Oven 1 hr 4 min

    Replace step 4: cover the korma pot and place it on the middle rack of the oven at 155 degrees for 24 minutes; the slower oven version takes about 4 minutes longer, but the yogurt and cashew sauce heat evenly, separates less, and doesn't require stirring. The cream is still added in step 5 after removing the pot from the oven.

Start cooking