Aromatic chicken & cashew nut curry (Korma) Recipe

A fresher version of a classic creamy korma, thought to have originated in the Bhopal region of India.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(8 votes) 4.6/5

Les ingrédients

Pour people
  • For the meat
  • Chicken breast(s) (150g) - skinless : 6 whole
  • For the sauce
  • Onion(s) : 4 whole
  • Frying oil : 100 ml
  • Fresh coriander : 2 bunch
  • Fresh mint : 1 bunch
  • Cashew nut(s) : 100 g
  • Green chilli(s) : 4 whole
  • For the rest of the recipe
  • Bay leaf (-ves) : 2 whole
  • Green cardamon pods : 6 whole
  • Cinnamon stick(s) : 1 whole
  • Fresh ginger : 50 g
  • Garlic clove(s) : 4 whole
  • Ground coriander : 1 Tsp
  • Ground cumin : 1 Tsp
  • Caster sugar : 10 g
  • Lime(s) : 1 whole
  • Greek yogurt : 100 g
  • Mace : 2 g
  • Unsalted butter : 10 g
  • Maldon salt : 4 pinch(es)



    Trim and dice the chicken into 2 cm pieces


    Soak the cashew nuts in water for 20 minutes
    Peel and dice the onions, ginger and garlic into an even small dice
    slice the chillies, discard the stalk
    slice the coriander
    pick the leaves and slice the mint

    Put half the oil into a wok and cook the onions over a medium heat until they turn translucent, add the ginger garlic and chilli and continue cooking until beginning to brown but not burning.
    When the onions are cooked, put in a blender, with the drained cashew nuts, allow to cool slightly and then puree with the mint, coriander and chilli.


    Using the same pan heat the remaining oil and over a low heat toast the bay leaves, cardamon, and cinnamon.
    When the spices are fragrant increase the heat and add the chicken pieces until all sides are seared.
    season with the salt.
    Add the ground coriander and the cumin.
    Saute for another 2 minutes, stirring constantly.
    Add the green paste and cook for a further 2 minutes.
    Add the lime juice, sugar and enough water to cover the chicken and simmer until the chicken is cooked.
    stir in the yoghurt .

  • 4. TO SERVE

    Just before serving add the butter and the mace and stir through

Chef's tip

«Cardamon has and intense and pungent flavor, leave them in the pods to infuse into the sauce as the seeds themselves will dominate the flavor of your dish»

Your comments