Chicken Korma a La Eve
Indulge in the rich and aromatic flavors of **Chicken Korma a La Eve**, a luxurious twist on a classic Indian curry. This recipe combines tender boneless chicken thighs with a velvety sauce made from creamy yogurt, fragrant spices, and a decadent cashew paste. The golden sautéed onions, garlic, ginger, and whole spices like cinnamon and cardamom create a deeply flavorful base, while a touch of heavy cream elevates the dish to restaurant-quality elegance. Perfectly spiced with turmeric, cumin, and just a hint of chili heat, this korma is well-balanced and irresistibly comforting. Ready in under an hour, it’s ideal for weeknight dinners or special occasions. Garnished with fresh cilantro and best served with warm naan or fluffy basmati rice, this crowd-pleasing recipe is a surefire hit for lovers of Indian cuisine.
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Recipe Information
Ingredients
- 500 grams boneless chicken thighs
- 200 grams plain yogurt
- 2 medium onions
- 4 cloves garlic
- 1 inch piece ginger
- 10 pieces cashews
- 100 milliliters heavy cream
- 3 tablespoons vegetable oil
- 1 piece cinnamon stick
- 3 pieces green cardamom pods
- 4 pieces cloves
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoon red chili powder
- 1 teaspoon ground garam masala
- 1 teaspoon salt
- 200 milliliters water
- 2 tablespoons fresh cilantro
Instructions
Cut the boneless chicken thighs into bite-sized pieces and set aside.
Finely slice the onions. Peel and mince the garlic and ginger.
Soak the cashews in warm water for 10 minutes, then blend them into a smooth paste using a little water.
In a large pan, heat the vegetable oil over medium heat. Add the cinnamon stick, cardamoms, and cloves. Fry for 1 minute until aromatic.
Add the sliced onions to the pan and sauté until golden brown, about 8 minutes.
Stir in the minced garlic and ginger. Cook for 1-2 minutes until fragrant.
Add the chicken pieces to the pan and sauté until they are no longer pink, about 5-7 minutes.
Lower the heat and whisk together the yogurt, turmeric powder, ground coriander, ground cumin, red chili powder, and salt in a bowl. Gradually stir this mixture into the pan.
Add the cashew paste and mix well to combine. Cook for 2-3 minutes, stirring continuously.
Pour in the water and bring the mixture to a gentle simmer. Cover and cook for 20 minutes, stirring occasionally.
Stir in the heavy cream and ground garam masala. Cook for an additional 5 minutes on low heat.
Garnish the Chicken Korma with fresh cilantro and serve hot with naan or steamed basmati rice.
Nutrition Facts
Calories |
1894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.5 g | 174% | |
| Saturated Fat | 42.9 g | 214% | |
| Polyunsaturated Fat | 26.5 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 2915 mg | 127% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 28.3 g | ||
| Protein | 117.9 g | 236% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 659 mg | 51% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2339 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
