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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook the diced chicken breast with oil, cinnamon stick, bay leaves, cardamom, cloves, and salt for 30 minutes until the chicken is tender and aromatic.
Mix yogurt with salt, garam masala, dried coriander, pepper, turmeric, and chilli powder until well combined.
Blend fried onions, cashews, coconut milk, and oil together until smooth.
Add both the yogurt mix and the blended paste to the chicken, add some water, allow it to boil, and close the lid.
After 30 minutes, remove the lid and allow the korma to thicken until the sauce is rich and creamy.
Combine cucumber, tomato, sweet pepper, fresh coriander, fried onions, salt, lemon juice, garam masala, and Greek yogurt until well mixed.
Add coriander and serve the korma with white rice or naan, and enjoy with your raita.
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For a thicker sauce, let the korma simmer uncovered for a few extra minutes.
Adjust the spice levels in the raita by adding more or less garam masala and lemon juice.
Can I use chicken thighs instead of breast?
Yes, chicken thighs can be used and will add more flavor.
How can I make the korma spicier?
Increase the amount of chilli powder or add fresh green chilies to the dish.
Can I prepare the raita in advance?
Yes, raita can be prepared a few hours in advance and stored in the refrigerator.
Is there a substitute for coconut milk?
You can use heavy cream or almond milk as a substitute for coconut milk.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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