Classic Coconut Chicken Korma
Total time1 hr 5 min
Prep time20 min
Cook time45 min
4.6(20)
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Learn more →Ingredients
4 servings
For the cashew cream
- ½ cup raw cashews
- ½ cup hot water
For the chicken
- 2 lbs boneless, skinless chicken thighs, cut into 2-inch pieces
- 1 tsp kosher salt
- ½ tsp ground turmeric
For the sauce
- 3 tbsp neutral oil or ghee
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground cardamom
- ½ tsp ground cinnamon
- ¼ tsp ground white pepper
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup low-sodium chicken broth
- 1 tsp kosher salt, plus more to taste
- 1 tsp rose water (optional)
For serving
- cooked basmati rice or naan, for serving
- fresh cilantro leaves, for serving (optional)
- toasted slivered almonds, for serving (optional)
Instructions
- 1
Place the cashews in a blender with the hot water and let them soak for 10 minutes. Blend on high until completely smooth and creamy, about 1 minute. Set aside.
- 2
In a large bowl, toss the chicken pieces with 1 tsp salt and the turmeric until evenly coated.
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