Quick Chicken Korma Quick Chicken Korma

Quick Chicken Korma image Image by: Quick Chicken Korma image Author: Canadian Living

Pureed onions and toasted cashews give the sauce a creamy texture and rich flavour without adding any cream. If you love spice, don't seed the hot peppers. Serve with steamed basmati rice and a dollop of mango chutney.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2013



In large skillet, toast cashews over medium heat, stirring often, until golden, 3 to 5 minutes. Transfer to food processor. In same skillet, heat half of the oil over medium heat; cook onions, stirring occasionally, until golden brown, 12 to 15 minutes. Add to food processor; puree until smooth.

Combine hot peppers, garlic, ginger, coriander, garam masala, cayenne pepper, nutmeg and salt. Add chicken; toss to coat.

Heat remaining oil in same skillet over medium-high heat; brown chicken, stirring occasionally, about 5 minutes. Stir in 2 tbsp water, scraping up browned bits. Stir in broth, saffron (if using) and cashew puree; simmer, stirring occasionally, until thickened and juices run clear when chicken is pierced, about 5 minutes.

Stir in yogurt and lime juice; heat until warmed through but not boiling.

Nutritional facts per serving: about

  • Fibre 3 g
  • Sodium 134 mg
  • Sugars 5 g
  • Protein 27 g
  • Calories 307.0
  • Total fat 16 g
  • Potassium 554 mg
  • Cholesterol 95 mg
  • Saturated fat 3 g
  • Total carbohydrate 15 g


  • Iron 19.0
  • Folate 11.0
  • Calcium 8.0
  • Vitamin A 3.0
  • Vitamin C 18.0
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Quick Chicken Korma