Creamy Chicken Korma Curry

Name: Creamy Chicken Korma Curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 100 g raw cashews; 1 large onion, quartered; 2 cloves garlic; 2 cm fresh ginger, peeled; 30 g vegetable oil; 1 tsp ground turmeric; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp garam masala; ¼ tsp ground cardamom; ¼ tsp ground cinnamon; ½ tsp mild chili powder (optional); 20 g tomato paste; 600 g boneless, skinless chicken thighs or breast, cut into 3-4 cm pieces; 200 ml water or chicken stock; 1 tsp salt; 1 tbsp sugar; 150 g plain full-fat yogurt or double cream; Fresh coriander, chopped, for garnish

Thermomix recipe: Creamy Chicken Korma Curry. Ready in 55 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

100 g raw cashews
1 large onion, quartered
2 cloves garlic
2 cm fresh ginger, peeled
30 g vegetable oil
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
½ tsp garam masala
¼ tsp ground cardamom
¼ tsp ground cinnamon
½ tsp mild chili powder (optional)
20 g tomato paste
600 g boneless, skinless chicken thighs or breast, cut into 3-4 cm pieces
200 ml water or chicken stock
1 tsp salt
1 tbsp sugar
150 g plain full-fat yogurt or double cream
Fresh coriander, chopped, for garnish

Instructions

Place cashews into the clean, dry mixing bowl. Mill 10 sec / Speed 10. Transfer to a small bowl and set aside.
Add onion, garlic, and ginger to the mixing bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl.
Add vegetable oil to the bowl. Sauté 5 min / 120°C / Speed 1. Remove measuring cup and place simmering basket on lid to prevent splatter.
Add ground turmeric, cumin, coriander, garam masala, cardamom, cinnamon, and mild chili powder (if using) and tomato paste to the bowl. Cook 2 min / 100°C / Speed 1. Remove measuring cup and place simmering basket on lid.
Add chicken pieces, water or chicken stock, and salt to the mixing bowl. Cook 20 min / 100°C / Reverse / Speed 1. Remove measuring cup and place simmering basket on lid.
Pause, scrape down the sides and bottom of the mixing bowl. Check the thickness and adjust liquid if needed. Ensure chicken is submerged.
Add the reserved milled cashews, sugar, and plain yogurt or double cream to the bowl. Cook 8 min / 90°C / Reverse / Speed 2. Remove measuring cup and place simmering basket on lid.
To ensure even distribution and prevent sticking, finish by cooking 1 min / 90°C / Reverse / Speed 1.
Serve hot, garnished with fresh chopped coriander. Best served with basmati rice or naan bread.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.