Chicken Korma

Growing up Indian food was the take out meal my family enjoyed. From tandoori chicken, curries, Kormas and Indian sweets. They certainly were a favourite and still are. Today’s dish is  the kind of dish that takes you back to that special place or time you had such tasty food you wish you could savour that moment forever.  Believe you me, with this recipe you won’t be ordering chicken korma take out again. It’s creamy, savoury flavour will give you the biggest hug when you’re in need of a hearty comfort  meal. Well that’s how I felt after eating this chicken korma. Not to mention it’s perfect for those chilly nights or in the words of my sister all day

For this recipe you will need


Serves |3-4|

1 kg chicken thighs/ drumsticks

3 White Onions

6 Cardamom pods + 6 Cloves + 1/2 Cinnamon Stick (Powder form = 1/4 Tsp of each)

2 Tsp Coriander powder

1/2 Tsp Turmeric Powder

1 Tsp Chili Powder

1 Tsp Ginger & Garlic Paste

1/2 to 1 Cup Natural Yoghurt

2 Tbsp Sour cream

1 Bunch Fresh Dhania (Cilantro)

1 Tbsp Apple Cider Vinegar (or a squeeze of lemon)

Salt and pepper to season

1/4 Cup Cashew cream or 2 tbsp cashew nut butter


Thinly slice the onions lengthways. Heat up some oil in a wide pan on a high heat then add in the whole spices. Once the spices begin to sizzle toss in the onions and saute for 10 mins until  caramelised. Add in 1/2 tsp of salt followed by the ginger and garlic paste, and saute for another 2-3 mins.
Next add in all the dried spices (coriander,chilli, turmeric), stir for 2 minuets then add in the chicken pieces skin side down. Coat the chicken pieces with the sautéed onions and cook for a few minuets covered, on a medium flame. Finely chop the cilantro stalks and add them in.

Next take the pan off the heat and pour in the natural yoghurt and sour cream. Thoroughly coat each chicken piece with the yoghurt mixture then return the pot to a low flame.

Pour in a 1/2 cup of water, stir then cover and simmer for 15- 20 mins.

About 6 mins before it’s ready add in the cashew nut cream, stir and cover. This is what gives the korma a creamy texture. Lastly add the vinegar or a squeeze of fresh lemon

Tip : To make the cashew cream. Soak  1/2 cup raw cashews in hot water for 2-4mins then blend with the water until creamy.

Serve the Korma with either rice, Naan or chapatti and some greens of your choice. If you’re feeling special pour yourself a glass of white to go with it.



Sylvia Jemutai
Sylvia Jemutai

Sylvia Jemutai is a food and lifestyle photographer, writer, food stylist, and designer based in Nairobi. Exploring life through delicious food and photography one plate at a time. With a fondness for delicious home cooked meals, mammoth salads and occasional dessert for breakfast.