Can I make this korma spicier?
Yes, increase the amount of cayenne pepper or add a finely chopped green chili with the ginger and garlic.
DINNER
Creamy Chicken and Vegetable Korma
Experience the comforting flavors of India with this creamy chicken and vegetable korma. Tender pieces of chicken and a colorful medley of vegetables are gently simmered in a rich, aromatic sauce made with cashews and yogurt, creating a mild yet deeply satisfying dish perfect for any family meal.
HOW TO MAKE IT
Let's cook.
01
Heat ghee or oil in a large skillet or Dutch oven over medium-high heat. Add chicken pieces and sear until lightly browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.
02
Reduce heat to medium. Add chopped onion to the skillet and cook until softened and translucent, about 5-7 minutes. Stir in minced garlic and grated ginger, cooking for another 1 minute until fragrant.
03
Add ground cumin, ground coriander, turmeric powder, and cayenne pepper to the skillet. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
04
In a small blender or food processor, combine the plain yogurt and drained soaked cashews. Blend until completely smooth, adding a tablespoon of water if needed to achieve a creamy consistency.
05
Pour the yogurt-cashew mixture into the skillet with the onions and spices. Stir well, then add the chicken broth and the seared chicken back into the skillet. Bring to a gentle simmer.
06
Add the mixed vegetables to the korma. Cover the skillet and simmer on low heat for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
07
Stir in the garam masala, heavy cream, and salt. Cook for another 2-3 minutes, allowing the sauce to thicken slightly. Taste and adjust seasoning as needed.
08
Remove from heat and let it rest for a few minutes before serving.
About This Recipe
Experience the comforting flavors of India with this creamy chicken and vegetable korma. Tender pieces of chicken and a colorful medley of vegetables are gently simmered in a rich, aromatic sauce made with cashews and yogurt, creating a mild yet deeply satisfying dish perfect for any family meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, marinate the chicken in a tablespoon of yogurt and a pinch of turmeric for at least 30 minutes before searing. Ensure your yogurt is at room temperature before adding it to the hot pan to prevent curdling.
Easy Substitutions
Chicken breast can be used instead of thighs, but cook time may vary. For a vegetarian version, substitute chicken with paneer or chickpeas. Coconut cream can replace heavy cream for a dairy-free option, and almond flour can be used instead of cashews for a nut-free alternative.
Storage & Reheating
Store leftover korma in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth if the sauce is too thick.
Serving Suggestions
Serve this creamy korma with fluffy basmati rice to soak up the delicious sauce. It also pairs wonderfully with warm naan bread or roti. A side of cooling cucumber raita or a simple green salad would complement the rich flavors.
Common Mistakes
1. High heat after adding yogurt: Cooking yogurt at high heat can cause it to curdle. Always reduce heat to low before adding the yogurt mixture and maintain a gentle simmer. 2. Not blending cashews enough: Undissolved cashew pieces can make the sauce gritty. Ensure a very smooth paste. 3. Overcooking chicken: Chicken thighs can become tough if cooked too long. Simmer just until cooked through and tender. 4. Skipping the garam masala at the end: Garam masala added at the end preserves its aromatic qualities, which can be lost if cooked for too long.
Frequently Asked Questions
What kind of mixed vegetables work best?
Peas, diced carrots, green beans, and cauliflower florets are excellent choices. Use what you have on hand.
Can I freeze korma?
Korma with dairy can sometimes separate when frozen and thawed. If you plan to freeze, omit the heavy cream until reheating. Thaw overnight in the refrigerator and gently reheat, then stir in the cream.
Why soak the cashews?
Soaking cashews softens them, making them easier to blend into a smooth, creamy paste, which is essential for the korma's texture.
MORE TO KNOW
The key to a smooth korma sauce is blending the cashews and yogurt until absolutely no cashew pieces remain. Soaking the cashews beforehand helps them blend more easily and creates a creamier texture. If you don't have a powerful blender, you can grind the cashews into a fine powder first, then mix with yogurt. The gentle simmering allows the flavors to meld beautifully without overcooking the chicken or vegetables.
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