Chicken Korma Recipe from Saffron Tree

chicken korma

chicken cooked in a mildly spiced cashew and yogurt gravy


500g chicken (diced) 500g chicken (diced)
4 medium onions (roughly chopped)
1 tbsp cashew nuts (unroasted)
1 tsp ginger and garlic paste
Half tsp chilli power
A quarter of a tsp of ground turmeric
A quarter of a tsp ground garam masala
3 tbsp of oil
240ml natural yogurt
Three quarters of a tsp of salt
1 tbsp fresh coriander (finely chopped)


  • 1. Shallow-fry the onions in a tbsp. oil until light brown.
  • 2. Blend the brown onions and cashew nuts to a smooth paste - set aside
  • 3. Marinate chicken in ginger-garlic paste, chilli and turmeric for atleast 15 mins
  • 4. Heat oil in a non-stick casserole pan and sauté the marinated chicken on high heat for about 5 mins
  • 5. Reduce heat to low-medium and add the onion and cashew paste and salt
  • 6. Toss well to cook for another 5 mins
  • 7. Lower heat completely and add the yogurt
  • 8. Bring to a slow boil and cook covered for 15 mins
  • 9. Add garam masala and coriander
  • 10. Mix well
  • 11. Cover and leave to simmer for another 5 mins until oil rises to the surface


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Shortlisted for the Great British Food Awards 2019
Deliciously Yorkshire Taste Awards 2019