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Chicken Korma

Do you love Indian cuisine? Either do I, but is it possible for you to taste just one sauce, when you eat it? Maybe Butter Chicken, but I every time I eat some Indian dish, I have to combine it another one. Do you like it this way too? If yes, try my Korma and Tikka Masala recipe!


Serves: 6

Time: 45 minutes


100g cashew

50g dried coconut

1 cup / 250ml milk

1 cup / 250ml water

3 teaspoons turmeric

½ teaspoon cayenne pepper

2 tablespoons garam masala

6 cardamom pods

3 tablespoons sugar

400g chicken breast

1 tablespoon turmeric

1 tablespoon ground coriander

1 teaspoon of salt

2 tablespoons white yoghurt

about 1 cm thick piece of ginger

1 onion, diced

1 cup / 250ml water

1/2 cup / 125ml cream


Step 1

Put cashew, coconut, milk, water, turmeric, cayenne pepper, garam masala, cardamom and sugar into a mixer and mix until smooth (about one minute).

Step 2

Cut the chicken into big cubes, each around 4–5cm and put them into a big bowl. Add turmeric, coriander, salt, yoghurt and cut ginger and let it chill for about 10–15 minutes.

Step 3

Put the onion into a pan and start to fry for one minute. Add your marinated chicken and fry about one more minute. Then add your cashew mixture and the rest of water.

Step 4

Bring the sauce to boil and let it simmer for 20 minutes. Then add the cream and let it simmer for 10 more minutes, until the meat is completely cooked.

Step 5

Serve with basmati rice, Naan Bread, fresh coriander, lime and a little of cream.


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