The word korma evokes a sense of opulence and indulgence. A korma is a rich, creamy, slow-cooked Indian curry which can be made with chicken, lamb or just vegetables. Depending on which part of India you come from and how rich you want your korma to be, you can use nuts, raisins, cream or even coconut milk to get the trademark creamy richness. My all-time favorite in my mom’s Nilgiri korma recipe, which has an aromatic medley of ginger, garlic, green chilies, cilantro and mint and is cooked in coconut milk. Take a look at that recipe over here.
This korma right here is sort of a cross between north and south flavors. I used homemade cashew nut paste and finished it off with fresh coconut milk. This can be replaced with milk cream if you wish. But I love how the coconut milk complemented the cashews.
Though this is a chicken korma, I have made robust button mushrooms the focus here. I love their heartiness in stir fries and curries, and they go exceptionally well with chicken.
You will find many versions of korma recipes, this is something I came up with one day to satisfy a craving for a creamy curry on a lazy weekend afternoon. So if you try it, let me know how you liked it!
Served with warm, soft chapati flatbreads, this makes for one soulful meal. Kids absolutely love korma, obviously because it is so creamy and mild, compared to a fiery, spicy curry.
- Whole plain cashew nuts - 12 nos
- Warm water - as needed
- Oil - 3 tbsp, divided
- Whole spices - 1" cinnamon, 3 cloves, 2 cardamom pods, 1 small piece of mace
- Onion - 1 large, finely chopped
- Ginger - 1 tbsp, finely chopped
- Garlic - 1 clove, finely chopped
- Turmeric powder - ¼ tsp
- Red chili powder - ½ tsp
- Coriander powder - 1 tsp
- Garam masala powder - ½ tsp
- Freshly cracked black pepper - a pinch (optional)
- Tomatoes - 2 medium, chopped
- Potato - 1 large, diced
- Button mushrooms - ½ lb, halved or quartered
- Chicken - 2 lbs, preferably boneless, cut into small pieces
- Cashew paste - 3 tbsp
- Coconut milk - ½ cup
- Salt - to taste
- Cilantro leaves - a few, to garnish
- Begin by soaking the cashews in warm water for 15 minutes. Then grind the nuts in a blender, adding a few spoons of water as needed to make a smooth paste. Set aside.
- Heat 1 tbsp oil in a deep pan. Lightly fry a few pieces of mushroom till golden, remove and set aside. This step is totally optional, but I like to do this so that there are a few golden pieces of mushroom for garnishing the curry at the end.
- Heat the rest of the oil. Add whole spices and saute for a couple of seconds till fragrant.
- Then add onions, ginger and garlic and saute till onions are lightly golden.
- Now add turmeric, red chili, coriander, garam masala powders and a pinch of freshly cracked black pepper and saute for a minute.
- Add chopped tomatoes, potatoes and mushrooms and stir well. Next add the chicken and stir to coat in the spices. Add ½ a cup of water, close and cook for 5-8 minutes.
- Open the lid and stir in the cashew nut paste. Season with salt and continue to cook till vegetables and chicken are tender and gravy is thickened.
- Finish by adding the coconut milk and simmer till heated through. The korma will be golden yellow and thick, and will thicken further upon standing.
- Check seasoning, garnish with previously fried mushrooms, cilantro and serve hot with chapatis, naan or steamed rice. Enjoy!
2. You can also make a vegetarian version with a medley of your favorite vegetables. Think potatoes, carrots, peas, cauliflower and mushrooms.
This warm, delicious and comforting chicken-mushroom korma is so easy to make. Try it the next time you crave a rich and quick curry. It is excellent to serve at a dinner party as well.
Check out these other delicious curry recipes.
- Laal Maas – Spicy Rajasthani Mutton Curry.
- Mom’s Chicken Roast.
- Restaurant style Kadai or Karahi Fish.
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