Chicken Korma (Serves ~4)

Ingredients

Protein & Dairy

  • 1.2 lb chicken thighs
  • 1 cup full-fat plain Greek yogurt
  • 1 cup heavy cream
  • ½ small can coconut milk

Produce

  • 1 large onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2–3 small spicy chilies, minced
  • ½–1 bundle cilantro, chopped
  • ½ large can San Marzano tomatoes

Nuts & Liquids

  • ½ cup cashews
  • ½ cup chicken stock

Cooking Fat

  • Ghee (for cooking)

Whole Spices

  • ½ cinnamon stick (or 1 small stick)
  • 1 tsp coriander seeds

Ground Spices

  • Garam masala
  • Kashmiri chili powder
  • Curry powder
  • Turmeric
  • Onion powder
  • Garlic powder
  • Kosher salt
  • Black pepper

For Serving

  • Naan and/or rice

Directions

  1. In a large bowl combine the Greek yogurt, garam masala, curry powder, Kashmiri chili powder, turmeric, kosher salt, and black pepper. Add the chicken and mix well to coat. Cover and marinate for at least 1 hour or overnight for best flavor.
  2. Prepare the vegetables. Thinly slice the onion (a mandolin works well). Mince the garlic, ginger, chilies, and cilantro. Set everything aside.
  3. Heat ½ cup chicken stock until hot. Pour the hot stock over the cashews in a bowl and let them soak while the onions cook.
  4. In a large pot over medium heat, melt a few tablespoons of ghee. Add the onions with a large pinch of salt and cook until lightly caramelized, about 10–15 minutes.
  5. Once caramelized, transfer the onions to a blender. Add the cashews and chicken stock and blend until completely smooth. Set aside.
  6. In the same pot add more ghee. Add the marinated chicken and cook just until it begins to develop color. You do not need to cook it all the way through. Remove the chicken and set aside. Reserve any remaining marinade.
  7. Add another spoon of ghee to the pot. Add the garlic, ginger, and chilies and cook for about 1 minute until fragrant.
  8. Add the onion–cashew puree to the pot and cook over medium heat.
  9. In a small pan over low heat, toast the coriander seeds and cinnamon stick for about 2–3 minutes until fragrant. Grind them using a spice grinder or mortar and pestle.
  10. Add the ground toasted spices to the pot along with garam masala, curry powder, Kashmiri chili powder, onion powder, garlic powder, black pepper, and a pinch of kosher salt. Stir well and allow the spices to bloom for a few minutes.
  11. Stir in the coconut milk and the tomatoes. Cover and simmer over medium-low heat for about 20–25 minutes.
  12. For a smoother, restaurant-style texture, blend the sauce using either an immersion blender or a standard blender.
  13. Return the chicken to the pot along with any leftover yogurt marinade. Simmer covered for about 10 minutes. If the sauce becomes too thick, add a little chicken stock.
  14. Stir in the heavy cream and taste the curry. Adjust seasoning with salt or spices if needed.
  15. Turn off the heat and stir in the chopped cilantro.
  16. Serve hot with naan and/or rice and enjoy.