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Scrumptious homemade chicken korma with fragrant rice, garnished with fresh coriander leaves in a white interior, blue exterior bowl, placed on a vibrant red charger plate

One Pot Chicken Korma

stew
A flavourful and aromatic dish with its roots in India, known for a creamy, velvety and mildly spiced curry sauce
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine Anglo, Indian
Servings 6 people
Calories 380 kcal

Equipment

Ingredients
  

  • 2 tbsp oil
  • 1 large onion
  • 2 cloves garlic
  • 5 cm fresh ginger
  • 5 cm cinnamon stick
  • 2 leaves bay
  • 1 tbsp ground coriander
  • 1 tsp turmeric
  • ½ tsp cayenne pepper
  • ½ tsp ground cumin
  • 375 ml chicken stock
  • 250 ml passata
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 kg boneless chicken thighs
  • 125 ml buttermilk
  • 90 g cashews

Instructions
 

Prep

  • Finely chop the onion and set aside
  • Chop or grate the garlic and set aside in a bowl for spices
  • Peel and finely chop the ginger and place with garlic
  • Add cinnamon stick and bay leaves to the spice mix
  • Measure out coriander, turmeric, cayenne pepper and ground cumin and add to your spice mix
  • Make your chicken stock and turn on the oven to heat to 150C

Cooking

  • Heat oil on a medium heat in a large pan and soften onions for around 4-6 minutes until translucent
  • Turn up the heat to medium high and add all of the ingredients in your spice mix (from garlic down to cumin on your ingredient list) and stir to mix well for 1 minute
  • Add your stock, passata, sugar and salt and bring to a simmer, mixing well
  • Add your chicken thighs, bring to a low boil and reduce the heat to a slow simmer, stirring again when your simmer is achieved
  • Partially cover with a lid and cook on low heat for 1 hour, stirring occasionally
  • Place cashews on a baking tray and put in the oven. Cook for 15 - 20 minutes until lightly brown, but not burned, then set aside to cool
  • Just before the hour mark of your cooking time blitz the roasted nuts. Then add the buttermilk and blitz once more. Scrape down the side of the bowl and blitz again
  • Add the nut mixture to the curry, mix well and cook for a further 15 minutes, stirring once or twice

Nutrition

Calories: 380kcal
Keyword Buttermilk recipes, Chicken korma recipe, Korma
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