This creamy and fragrant Chicken Korma with Cashew Nuts is perfect for those with a milder palate. It is delicious served with fluffy steamed basmati rice. | RotiNRice.com

Chicken Korma with Cashew Nuts

This creamy and fragrant Chicken Korma with Cashew Nuts is perfect for those with a milder palate. It is delicious served with fluffy steamed basmati rice.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Main Dish
Cuisine: Malaysian
Servings: 6
Calories: 370
Author: Linda Ooi

INGREDIENTS

  • 3 tbsp vegetable oil
  • 1 cinnamon stick
  • 4 cardamom pods
  • 4 cloves
  • 1 large onion (sliced)
  • 2 cloves garlic (minced)
  • 1 inch ginger (peeled and grated) (30g)
  • 20 oz boneless skinless chicken thighs (cut into bite size pieces) (565g)
  • Salt to taste
  • 3 small potatoes (cubed)
  • 10 cherry or grape tomatoes, halved
  • ½ cup plain yogurt (115g)
  • ½ cup cashew nuts (roasted) (60g)

Spice Paste

INSTRUCTIONS

  • Combine all spice paste ingredients in a bowl with 3 tablespoons of water to form a paste.
  • In a medium sized pot, heat vegetable oil. Fry cinnamon stick, cardamom pods, and cloves for 1 to 2 minutes or until spices start to pop. 
  • Add onion, garlic, and ginger and fry for another 2 minutes.
  • Then add spice paste and continue to cook for 4 to 5 minutes over medium heat. Stir constantly so that the spices do not burn.
  • Now, add chicken and continue to cook for another 4 to 5 minutes.
    Chicken Korma with Cashew Nuts-6
  • Pour in ½ cup (120ml) water, cover, and bring to a boil. Reduce heat and allow it to simmer for 10 minutes.
  • Season with salt to taste. Add potatoes and continue to cook for 10 minutes.
  • Finally, add tomatoes and stir in yogurt. Allow it to simmer for about 3 minutes.
    Chicken Korma with Cashew Nuts-7
  • Turn off heat and let korma sit for 10 minutes.
  • Sprinkle roasted cashew nuts on the top and served with steamed basmati rice.

NUTRITION

Calories: 370kcal
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