Creamy Chicken Curry ( Kashmiri Korma)

Korma just means a mild curry. Yet, it is actually a very rich stew in which the meat, chicken or vegetables and nuts are braised in cream, yogurt or coconut milk.

Recipe author: Manju Malhi
Easy Indian Cookbook
Photography by William Lingwood
Reproduced courtesy of Duncan Baird Publishers

Publisher's Copyrighted Material
Category:  Main Course  - 


For 4 people


  • 4 tbs vegetable oil
  • 3 garlic cloves
  • 2 onions, finely chopped
  • 2 green chillies, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/4 tsp salt
  • 4 green cardamom pods, slightly crushed
  • 2 tsp tomato puree
  • 500 g / 1lb 2 oz boneless, skinless chicken breasts, cut into bite-sized pieces
  • 250 ml / 9fl oz / 1 cup coconut milk
  • 20 cashew nuts, ground
  • 2cm piece root ginger, peeled and grated
  • generous pinch Garam Masala

Creamy Chicken Curry ( Kashmiri Korma) Directions

  1. 1. Heat the oil in a large saucepan or wok over a medium heat and add the garlic, onions and chillies. Cook, stirring frequently, for 6-8 minutes until the onions turn golden brown.

    2. Stir in the cumin, coriander, turmeric, salt and cardamom pods and fry for 1 minute, then stir in the tomato puree.

    3. Add the chicken pieces, reduce the heat to low and fry, stirring, for 7-8 minutes, or until they change colour. Bring 250ml / 9fl oz / 1 cup water to the boil.

    4. Add the water and the coconut milk to the chicken, then add the ground nuts. Simmer, uncovered, stirring occasionally, for 7 minutes, or until the chicken is cooked through. Check by cutting a piece of chicken in half - the juices should run clear.

    5. Stir in the ginger and sprinkle over the garam masala. Serve hot.
  2. Preparation time: 10 minutes; Cooking time: 20-25 minutes