• Jenny

Chicken Korma

Updated: Nov 11, 2019

This mild cashew gravy comes together easily for delightful homemade Indian food. This recipe can compete with the korma at the best Indian restaurants.


This recipe comes from my friend, Jen Propst. She got the recipe from her mother-in-law, who lived in Kenya for decades. Jen made this for me (dairy-free) when I was a new mom and I raved about it until she shared the recipe. Many recipes for homemade Indian food are disappointing compared to the complexity and balance of flavors in meals at Indian restaurants, but Jen says this korma is even better than the korma at Khazana.


A blender is required for this recipe, because the cashews need to be ground more finely than can be achieved by chopping them with a knife. The recipe uses raw cashews but you can also use roasted cashews if those are easier to find. This recipe calls for chicken but you can also sauté some veggies—instead of browning chicken—and make a veggie korma. Like most Indian food, this meal uses a variety of spices, but most of them may already be in your spice collection and the remaining spices should be inexpensive and easy to find.


Make this dairy-free by substituting coconut milk for the cream and combining 1 tablespoon of vinegar with ¾ coconut milk to substitute for yogurt. It won’t disappoint!

Cost – Benefit

Prep time: 45 minutes

Serves 4-6


Ingredients

3/4 cup (105 g) raw cashews

3 cloves garlic

1 tablespoon (15 mL) ground coriander

2 teaspoons (10 mL) ground ginger

1/2 teaspoon (2.5 mL) cayenne

1/2 teaspoon (ground cinnamon

1/2 teaspoon ground cumin

1/2 teaspoon ground cardamom

1/4 teaspoon (1.25 mL) ground cloves

1.5 pounds chicken (700 g), cut into small chunks

2 tablespoons (30 mL) olive oil

2 Kampala onions

2 Kampala tomatoes

1 and 1/2 teaspoons (7.5 mL) salt

3/4 cup (250 g) yogurt (or 3/4 cup coconut milk with 1 tablespoon/15 mL vinegar)

3/4 teaspoon (3,75 mL) turmeric

1/4 cup (60 mL) hot water

1 cup (237 mL) cream (or whole milk or coconut milk)


Directions

Combine cashews, garlic, and all spices except salt in a blender or food processor and process until it makes a crumbly powder and there are no big chunks of cashews. Set aside.


Heat olive oil in a sauce pan, add chicken chunks, and brown chicken pieces for about 7-10 minutes. Set aside.


Heat olive oil in your sauce pan, add tomatoes and onion, and fry over medium heat for 5 minutes. Stir in salt and yogurt and simmer over low heat for 5 minutes. To the yogurt and vegetable mixture, add chicken, turmeric, and hot water, stir well. Stir in blender mixture and cream or milk and stir to combine fully. Cover and simmer over low heat for 25 minutes, stirring occasionally. Garnish with yogurt and cilantro (coriander) leaves and serve with rice and chapati or naan.


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© 2019 by Kampala Kitchen