Chicken Mushroom Korma

Chicken Mushroom Korma

Chicken Mushroom Korma

Korma is a mild, aromatic and rich curry that is really easy-to-make and will satisfy everyone. Korma can be prepared with a medley of vegetables, meat or boiled eggs. The sauce is spiced mildly but is redolent with aromatic spices like cinnamon, cloves and cardamom. It is thickened with nut paste, cream or even coconut milk, depending on which part of India the recipe originates from. Served with warm, soft chapati flatbreads, this makes for one soulful meal. Kids absolutely love korma, obviously because it is so creamy and mild, compared to a fiery, spicy curry.
The recipe below is for chicken and mushroom korma made with cashew paste and coconut milk.


For the cashew paste,

Whole plain cashew nuts – 12 nos
Warm water – as needed

For the korma,

Oil – 3 tbsp, divided
Whole spices – 1″ cinnamon, 3 cloves, 2 cardamom pods, 1 small piece of mace
Onion – 1 large, finely chopped
Ginger – 1 tbsp, finely chopped
Garlic – 1 clove, finely chopped
Turmeric powder – ¼ tsp
Red chili powder – ½ tsp
Coriander powder – 1 tsp
Garam masala powder – ½ tsp
Freshly cracked black pepper – a pinch (optional)
Tomatoes – 2 medium, chopped
Potato – 1 large, diced
Button mushrooms – ½ lb, halved or quartered
Chicken – 2 lbs, preferably boneless, cut into small pieces
Cashew paste – 3 tbsp
Coconut milk – ½ cup
Salt – to taste
Cilantro leaves – a few, to garnish


Find detailed instructions in the link below.

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