Korma curry has been my go-to dish when entertaining for the longest time. It’s the type of curry I prep the day ahead and can say with absolute certainty that everyone will love it. I make chicken korma more often than I’d like to admit and when it’s a really special occasion, I’ll use cubes of lamb which imparts incredibly richness to the curry (but it does take a bit more time to cook). What makes korma such a crowd-pleaser is that you get all the warm, intense spiciness that you want from a good curry but none of the heat (although I do tend to serve it with freshly chopped green chili/chilli oil for my guests to add the heat themselves). And the cashew base along with the yoghurt adds incredibly creaminess. You’re left with a seriously delicious korma curry that is simply perfect served with steamed rice, Naan and crispy poppadoms. Impressive, easy AND delicious? Yes please!
Ingredients and Substitutions
Cashew nuts. Fresh garlic cloves and ginger. Spices: Garam Masala, paprika, turmeric, ground cardamom, ground coriander, ground cumin, cinnamon, salt and black pepper. Add some chili powder for a bit of heat. You can also use a good curry powder as substitute. Whole spices like cinnamon stick, cardamom pods and bay leaf can also be used. Yogurt. Skinless boneless chicken thighs. Boneless chicken breasts can be used too. Butter. Onion. Chicken broth/chicken stock. If you want an even creamier curry, adding a splash of heavy cream/whipping cream or coconut milk to the curry is also a delicious option. Salt, pepper and sugar.
How to make chicken korma
Curry Recipes
Naan bread Garlic Butter Rice Easy cucumber radish salad Curry roasted sweet potatoes
