Description
Master Easy Homemade Chicken Korma. This creamy, rich curry is simpler than you think, perfect with flatbread or rice for a comforting meal.
Ingredients
Scale
- Main Korma Ingredients:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 1 large onion, finely chopped
- 2 tbsp garlic and ginger paste (equal parts fresh garlic and ginger, blended)
- 1/2 cup raw cashews, soaked in hot water for 15–20 minutes
- 1 tbsp neutral oil (like vegetable or canola)
- Aromatic Spices:
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/4 tsp ground cardamom
- 1 tsp garam masala
- Salt to taste
- Creamy Finishing Touches:
- 1 cup plain full-fat yogurt, at room temperature
- 1/4 cup heavy cream
- 1/4 cup water (for blending cashews, plus more if needed for sauce consistency)
- For Serving:
- Fresh cilantro, chopped (for garnish)
- Basmati rice or naan bread
Instructions
- Prep Your Aromatics:: First things first, get those cashews soaking in hot water; about 15-20 minutes should do it. While they’re chilling out, finely chop your onion. Now, in a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of oil over medium heat. Toss in the chopped onion and let it slowly caramelize. This is where patience is key for your Easy Homemade Chicken Korma; we’re talking a good 10-15 minutes until they’re soft and deeply golden. Don’t rush it, honestly, this step builds so much flavor!
- Build the Flavor Base:: Once your onions are beautifully browned, add the garlic and ginger paste. Stir it around for about a minute until it smells absolutely divine – you’ll know it when you smell it, that gorgeous pungent aroma. Next, stir in your korma spice blend (coriander, cumin, turmeric, cardamom). Cook for another minute, stirring constantly, letting those spices bloom in the oil. This step always makes my kitchen smell incredible, even if I sometimes sneeze from the spice fumes! Just don’t let them burn, or your Easy Homemade Chicken Korma will taste bitter.
- Sear the Chicken:: Push the onion-spice mixture to one side of the pot. Add your chicken thighs and sear them on all sides until they’re lightly browned. We’re not cooking them through yet, just getting some nice color on them. This locks in the juices and adds another layer of flavor to your Easy Homemade Chicken Korma. Sometimes I get a little aggressive here and splatter oil everywhere, but hey, that’s just kitchen life!
- Create the Creamy Sauce:: Drain your soaked cashews and blend them with a quarter cup of water until you have a super smooth paste. Add this cashew paste to the pot, along with the plain yogurt. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring it to a gentle simmer. This is where the magic really starts to happen for your Easy Homemade Chicken Korma, transforming into that signature creamy texture.
- Simmer and Tenderize:: Reduce the heat to low, cover the pot, and let your Easy Homemade Chicken Korma simmer for 20-25 minutes, or until the chicken is cooked through and fork-tender. Stir occasionally to prevent sticking. I always peek in halfway through, just to check on the bubbling goodness. This slow simmer really allows all those incredible flavors to meld together beautifully.
- Finish and Serve:: Once the chicken is tender, stir in the heavy cream and garam masala. Let it warm through for just a minute or two – don’t boil it after adding the cream, or it might split. Taste and adjust seasoning; you might need a little salt. The sauce should be thick, rich, and velvety. Garnish generously with fresh cilantro. Your Easy Homemade Chicken Korma is ready! It should look luscious and smell absolutely heavenly, inviting you to dig in.