Go Back
+ servings
Chicken korma over mashed potatoes with a spoon.

Chicken Korma

Teri & Jenny
5 from 1 vote
Servings 4


  • 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.
Tried this recipe?Let us know how it was!