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Chicken Korma

Updated: Jan 24, 2022

Legit, one of our favorite fall and winter recipes from a curry cookbook- I've adjusted a few things accordingly to how I cook it at home. This recipe is comforting and full of flavor. You can eat it alone, serve it with traditional homemade and organic naan bread or serve over organic rice.

Ingredients Serves 4

4 onions

6 Tbsp avocado oil, ghee or alike

1/4 cup cashew nuts

1/4 cup almonds, blanched

1/4 tsp saffron strands

1/2 tsp cloves

10 green cardamom pods

2 cinnamon sticks

6 pasture raised, non-gmo chicken thighs, we prefer skin on

4 garlic cloves, finely chopped

1 1/2 inch garlic root, peeled and finely grated

1/2 tsp chili powder

1 tsp ground coriander

1/3 cup heavy cream or yogurt

1/2 tsp garam masala

6-8 toasted cashew nuts, chopped to garnish, optional

himalayan or sea salt


1. Finely dice 2 of the onions. Sprinkle then liberally with himalayan or sea salt and set to the side.

2. Heat your chosen oil for deep frying, in a deep pan, fry the sliced onions, stirring as needed so they don't burn. When they turn soft and golden, remove from oil with a slotted spoon and drain.

3. Place the fried onions into a food processor and pour in 5 Tbsp hot water, then process into a smooth paste, remove from processor and set to the side; this will be added later.

4. Cover cashews and almonds with warm water and leave to soak for about 15 minutes. Once softened, place in food processor with 3 Tbsp of the soaking liquid and process until it is in a smooth paste, set aside.

5. Soak saffron strands in 3 Tbsp warm water and set aside while the liquid changes to a deep auburn color.

6. Begin making the base curry, dice the remaining 2 onions (I use the food processer to save my eyes). Add more oil to your frying pan, when med-hot add in diced onion for 10 minutes. Stir in cloves, cardamon pods, and cinnamon sticks.

7. Add in chicken thighs followed by the onion paste, nut paste, garlic, ginger, chili powder and ground coriander. Turn up heat a bit and fry for another 10 minutes.

8. Pour in 2/3 cup of hot water and bring to a simmer, half covered, for about 15 minutes, until thighs are cooked through. Temp 165F +

9. Stir in the saffron with its soaking liquid, and cream or yogurt. Reheat then sprinkle with garam masala and toasted cashews before serving! And if you want it fancy like below, add edible rose petals and a few blanched almonds ;)


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