We have a really creamy and tasty Chicken Korma over Mashed Potatoes for you guys today. Our Vegetable Loaded Vegan Korma has been really popular, we decided a chicken version was needed too. :) I love hearty meals like this one. I think it’s the perfect type of comfort food, especially after a long day. I say after a long day because I think this dish gets even better after a day, so you can make it one night, stick it in the fridge and just heat it up he next night when you’re ready to enjoy it.
I changing up the typical serving suggestion of rice with buttery mashed potatoes, just cause. Really no reason behind it, it just seemed like a good idea, and I’m really glad I did. It makes this hearty dish even more delicious and cozy. I love how the korma is basically like a flavorful gravy for the mashed potatoes! This dish also isn’t very hard to put together at all, it just requires a handful of spices, which you really don’t want to skimp on because they really add all the lovely umami flavor that definitely makes this dish extra yum. Enjoy! xx, Jenny
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- 1 pound boneless, skinless chicken thighs
- 3 ½ teaspoons cumin, divided
- 1 teaspoon coriander
- 3 tablespoons unsalted butter, divided
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 cup raw cashews
- 1 teaspoon turmeric
- ½ teaspoon cardamom
- ½ teaspoon cinnamon
- 2 ½ tablespoons tomato paste
- mashed potatoes for serving
- fresh cilantro for serving
- Place chicken thigh pieces in a mixing bowl, add 1 ½ teaspoons cumin, ½ teaspoon coriander, a sprinkle of salt, and some cracked black pepper and toss together until chicken is well coated.
- Place a large skillet over medium-high heat and add 1 ½ tablespoons butter.
- Add chicken and sauté for 3 to 4 minutes.
- Using a slotted spoon, transfer chicken to a plate and set aside.
- Add remaining butter to skillet. Add shallot and garlic and sauté 3 to 4 minutes.
- Add cashews and remaining spices and continue to sauté for an additional 4 to 5 minutes. Season with salt and pepper.
- Transfer mixture into a blender with 1 ¾ cups water and blend until smooth.
- Pour mixture back into skillet, stir in tomato paste and simmer over medium-low heat for 2 to 3 minutes.
- Pour chicken into skillet with korma sauce and stir together. Simmer mixture until slightly thickened. Season with salt and pepper and stir.
- Pour chicken korma over a bed of buttery, mashed potatoes and top with fresh cilantro leaves. Serve.