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
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

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.

Course: Main Dish
Cuisine: Malaysian
Servings: 6
Calories: 370 kcal
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 skinless boneless 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
  1. Combine all spice paste ingredients in a bowl with 3 tablespoons of water to form a paste.
  2. 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. 

  3. Add onion, garlic, and ginger and fry for another 2 minutes.

  4. 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.

  5. Now, add chicken and continue to cook for another 4 to 5 minutes.
    Chicken Korma with Cashew Nuts-6
  6. Pour in ½ cup (120ml) water, cover, and bring to a boil. Reduce heat and allow it to simmer for 10 minutes.
  7. Season with salt to taste. Add potatoes and continue to cook for 10 minutes.
  8. Finally, add tomatoes and stir in yogurt. Allow it to simmer for about 3 minutes.
    Chicken Korma with Cashew Nuts-7
  9. Turn off heat and let korma sit for 10 minutes.
  10. Sprinkle roasted cashew nuts on the top and served with steamed basmati rice.