Get your



EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Chicken Korma

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

Chicken Korma is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt or cream, water or stock, and spices to produce a thick sauce or glaze.


  • 800 g chicken fillet, sliced.
  • A couple of bay leaves.
  • 2 cinnamon sticks.
  • 5 cardamom pods.
  • 60ml desiccated coconut.
  • 2 onions, finely sliced, not chopped.
  • 60ml boiling hot water.
  • ½ cup raw cashew nuts.
  • 250ml boiling water.
  • 1 tsp ginger and garlic paste.
  • 1 tsp masala.
  • 3 tsp red chili powder.
  • 1 tsp dhania powder.
  • 1 tsp garam masala.
  • 1 cup fresh cream
  • 2 potatoes, cubed.
  • 1 cup of frozen peas.
  • 1 tbsp. white sugar.
  • Fresh coriander to garnish.
Chicken Korma with cashew nuts and chili
Chicken Korma with cashew nuts and chili


  1. Soak the raw cashew nuts in the 250ml boiling water till soft, then blitz in a food processor till you get a nice smooth paste, set aside.
  2. In a pan, bring some oil to heat, saute until onion slices transparent, remove from the oil, drain on kitchen towel.
  3. Blitz the onions and the 60ml boiling hot water together till you get a nice smooth paste… set aside.
  4. Heat some oil in a pot.
  5. Add the cardamom seeds, cinnamon sticks, and bay leaf, allow to fry for a couple of minutes.
  6. Add the coconut and allow it to turn golden brown, keep an eye on it as the coconut does brown very quickly.
  7. Add the ginger and garlic paste and mix well.
  8. Add the onion paste and masala, stir so that everything is coated.
  9. Add the fillet and potatoes both at the same time and enough water to cover the chicken.
  10. Cook on medium heat till the potatoes are almost soft.
  11. Add the sugar, chili powder, cream, and cashew paste. Stir well.
  12. Once the gravy starts to thicken, turn off the heat add the frozen peas and cover with a lid.
  13. When you are ready to serve, give it a good stir to allow the peas to mix.
  14. Garnish with chopped coriander.

Prepared, tried, and tested Bobby Swanson

Hop over and come and join our two FB Recipe Groups:

TRH Tried and Tested Recipes From Home Chefs
and then we also have our SA Tasty Recipes – Saffas Daily Recipes for South African and Ex-pats.
If you’re looking for some eBooks with wonderful recipes, please visit Recipe eBooks for all your eBook needs.  Some ideas of what we have available, but you will find more available, so please hop over.  Once you purchase a book, it’s an immediate download to your Email Inbox, so no need to wait for the mailman.
  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.


My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

7 thoughts on “Chicken Korma”

Leave a Comment