Chicken Korma with Cashews and Almonds

A rich and creamy Indian chicken curry simmered in a fragrant sauce with cashews, almonds, and aromatic spices. Perfect served with basmati rice or naan bread.

Prep Time

15 minutes

Total Time

45 minutes

Calories

825 kcal

Difficulty

Medium

Equipment

2 items

Cost

£2.34/serving

Season:

🌍 Year-round

Meal Type:

Dinner•Bread

Cuisine:

Indian

Main Ingredient:

Chicken•Rice

Mood:

Comfort Food

Ingredients

Servings

1.5lbsChicken thighs(Boneless, skinless, cut into 1-inch pieces)

£4.50

0.3cupCashews(Raw, unsalted)

£0.75

0.3cupAlmonds(Raw, unsalted)

£0.60

1mediumOnion(Finely chopped)

£0.30

4clovesGarlic(Minced)

£0.15

1inchGinger(Grated)

£0.25

2tablespoonsGhee or vegetable oil

£0.20

1.5teaspoonsGaram masala

£0.10

0.5teaspoonTurmeric powder

£0.05

1teaspoonCumin powder

£0.05

1teaspoonCoriander powder

£0.05

4.5teaspoonChili powder(Adjust to taste)

£0.05

1cupHeavy cream

£1.50

0.5cupPlain yogurt(Full-fat, whisked)

£0.40

0.5cupWater or chicken broth(Adjust as needed)

to tasteSalt

2tablespoonsFresh cilantro(Chopped, for garnish)

£0.30

1tablespoonLemon juice(Optional, for brightness)

£0.10

Total Cost

£9.35

£2.34 per serving

Instructions

1.
In a dry skillet over medium heat, lightly toast the cashews and almonds until fragrant and lightly golden. Set aside to cool, then coarsely chop.
2.
In a large pot or Dutch oven, heat ghee or oil over medium heat. Add the chopped onion and sauté until softened and lightly browned, about 5-7 minutes.
3.
Add the minced garlic and grated ginger to the pot and sauté for another minute until fragrant.
4.
Add the garam masala, turmeric powder, cumin powder, coriander powder, and chili powder to the pot and cook for 30 seconds, stirring constantly, until fragrant.
5.
Add the chicken pieces to the pot and sear on all sides until lightly browned. Don't overcrowd the pot; work in batches if necessary.
6.
Stir in the whisked yogurt, heavy cream, and water or chicken broth. Bring to a simmer, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
7.
Stir in the chopped cashews and almonds. Season with salt to taste. If desired, stir in lemon juice for added brightness.
8.
Garnish with fresh cilantro before serving. Serve hot with basmati rice or naan bread.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (300g)

825 kcal / 3451 kJ

Carbs

18g

7% of RDA

Fat

62g

89% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

8 g

9% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

30 g

150% of RDA

Chef's Tips

For a smoother sauce, you can grind a portion of the toasted cashews and almonds into a powder and add it to the sauce.

Adjust the amount of chili powder to control the level of spiciness.

If the sauce becomes too thick, add a little more water or chicken broth to reach your desired consistency.

Marinating the chicken in yogurt and spices for at least 30 minutes (or overnight) will enhance the flavor and tenderize the chicken.

Cooking Equipment

Large pot or Dutch oven

Skillet or pan

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...

Chef's Tips

For a smoother sauce, you can grind a portion of the toasted cashews and almonds into a powder and add it to the sauce.

Adjust the amount of chili powder to control the level of spiciness.

If the sauce becomes too thick, add a little more water or chicken broth to reach your desired consistency.

Marinating the chicken in yogurt and spices for at least 30 minutes (or overnight) will enhance the flavor and tenderize the chicken.

Chicken Korma with Cashews and Almonds

Ingredients

Instructions