Dinner

Creamy Chicken Korma with Cashews and Spicy Chili Recipe

Name: Creamy Chicken Korma with Cashews and Spicy Chili Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 50 min
Cuisine: Indian
Ingredients: 2 pounds boneless chicken breast or thighs, chopped into bite-sized pieces; ½ cup cashews, lightly chopped (or use almonds); 3 tablespoons tomato paste (optional); 4 cloves garlic, chopped; 1 tablespoon minced fresh ginger; 1 tablespoon garam masala; 1 teaspoon red pepper flakes; 1 teaspoon paprika; 1 teaspoon turmeric; 1 teaspoon ground coriander; ½ teaspoon ground cardamom; ½ teaspoon cumin; ½ teaspoon cinnamon; Salt and pepper to taste; 1 cup plain yogurt (Greek yogurt recommended); 1 tablespoon olive oil; 2-3 spicy chili peppers (chopped – serrano peppers used); 1 medium onion, chopped; ½ cup chicken stock (or more as needed); 1 cup heavy cream (or coconut milk)

ByElara Stone October 15, 2025October 15, 2025

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Introduction

Chicken Korma is a rich and creamy Indian curry known for its fragrant blend of spices and smooth sauce. This comforting dish combines tender chicken with a flavorful cashew and yogurt marinade for a satisfying meal that’s perfect for any occasion.

A white plate with a black speckled edge holds a dish split into two sections: on one side, there is a layer of fluffy white rice garnished with small green herb pieces and red chili flakes. On the other side, a thick, golden yellow curry sauce covers chunks of tender meat, mixed with whole cashew nuts and thin slices of green chili peppers, all topped with finely chopped green herbs and tiny red chili flakes. The curry looks creamy and rich, spreading slightly onto the rice. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds boneless chicken breast or thighs, chopped into bite-sized pieces
½ cup cashews, lightly chopped (or use almonds)
3 tablespoons tomato paste (optional)
4 cloves garlic, chopped
1 tablespoon minced fresh ginger
1 tablespoon garam masala
1 teaspoon red pepper flakes
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon ground coriander
½ teaspoon ground cardamom
½ teaspoon cumin
½ teaspoon cinnamon
Salt and pepper to taste
1 cup plain yogurt (Greek yogurt works well)
1 tablespoon olive oil
2-3 spicy chili peppers, chopped (such as serrano)
1 medium onion, chopped
½ cup chicken stock (or more as needed)
1 cup heavy cream (or coconut milk)

Instructions

Step 1: Place the chopped chicken in a large bowl and set aside.
Step 2: In a food processor, pulse the cashews until broken up. Add tomato paste (if using), garlic, ginger, garam masala, red pepper flakes, paprika, turmeric, coriander, cardamom, cumin, cinnamon, salt, and pepper. Pulse to form a thick paste. Add water by tablespoons if the mixture is too thick to blend.
Step 3: Transfer the paste to a small bowl and mix with the yogurt until smooth.
Step 4: Spoon the marinade over the chicken and mix well to coat. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
Step 5: Heat olive oil in a large pan over medium heat. Add the chopped chili peppers and onion, cooking for about 5 minutes until softened.
Step 6: Add the marinated chicken along with any remaining marinade and the chicken stock. Stir well and cook for 15 minutes, stirring occasionally.
Step 7: Stir in the heavy cream or coconut milk. Reduce heat and simmer for another 10 minutes to let flavors meld. You can simmer longer if desired.
Step 8: Serve warm, garnished with fresh herbs, extra chili flakes, and cashews if you like.

Tips & Variations

Use chicken thighs instead of breast for juicier meat.
Substitute almonds for cashews if preferred.
For a vegetarian version, replace chicken with cauliflower or chickpeas and use vegetable stock.
Adjust chili peppers to control the heat level.
Marinating overnight intensifies the flavors.

Storage

Store leftover chicken korma in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if the sauce thickens too much. It can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A deep black cast iron pan holds a creamy, thick curry with a rich golden-yellow color. The curry is filled with medium-sized chunks of tender chicken evenly spread through the sauce. On top, sliced green chili rings, whole cashew nuts, and small bits of fresh green herbs add pops of bright green and light beige. Tiny red chili flakes sprinkled across the surface add a touch of red contrast. A wooden spoon with a smooth, dark handle rests partly submerged on the right side of the pan, lifting some curry to show its thick texture. The pan is set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chicken korma without a food processor?

Yes, you can finely chop or grate the cashews, garlic, and ginger, then mix the spices well by hand to create the paste. It may take a bit more effort but still works well.