Skip to content

Meat, South and Southeast Asian

Chicken korma with rice

Chicken korma is a mild curry made with a cashew and yogurt cream sauce, served over basmati rice, for 4 people. It takes 50 minutes and is easy to make, at about €3.30 per person. The key is stirring in the yogurt off the heat so the sauce stays smooth and doesn't split.

A gentle curry for kids and grown ups alike, chicken korma, creamy with cashews and yogurt, served over basmati rice.

Chicken korma with rice
Total time
50 min
Difficulty
Easy
Cost per person
€3.30
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall
The kids
They generally like it

Korma is the curry you can serve without worrying about spice levels. There's no chili heat here, just a pale, velvety sauce thickened with cashew cream and perfumed with cardamom and cumin. The chicken simmers gently in it and soaks up that round, slightly sweet flavor, nothing like the curries that make your mouth burn.

It's the kind of dish that works for a weeknight dinner where everyone eats the same plate. Kids like the mild flavor and creamy texture over basmati rice, while adults still get real spice character without any sharp surprises. Make it on a cold winter or spring evening when you want something warm and simple, no takeout menu required.

The ingredients

4 people

Butcher

  • Chicken breasts 700 g

Pantry

  • Cashews 80 g
  • Basmati riceoften in the pantry 300 g
  • Ground corianderoften in the pantry 2 tsp
  • Cuminoften in the pantry 1 tsp
  • Cardamom podsoften in the pantry 3
  • Neutral oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch

Dairy

  • Plain yogurt 125 g
  • Heavy cream 10 cl

Fruits and vegetables

  • Onions 2
  • Garlic 3 cloves
  • Fresh ginger 20 g

Allergens Lactose, Tree nuts

The step by step recipe

  1. Soak the cashews in hot water, then blend them with a little water into a smooth cream. 20 min

    The smoother the cream, the silkier the sauce.

  2. Cook the sliced onions in the oil until soft, without browning them. Add the garlic, ginger and spices. 10 min

    Keep the onions pale here for a white sauce.

  3. Add the diced chicken and let it turn white, then pour in the cashew cream and half a glass of water. Let it simmer. 20 min

    Cover halfway and stir often, the cream tends to catch.

  4. Off the heat, stir in the yogurt and cream, then return to very low heat without boiling. Cook the rice. 12 min

    Yogurt added over high heat will split.

  5. Serve the korma over the basmati rice.

    A few toasted flaked almonds add crunch.

Our tips to get it right

  • Cut the chicken into even cubes so it cooks through at the same rate, with no dry edges or raw centers.
  • Use full fat plain yogurt rather than low fat, it's less likely to split when it hits the heat.
  • Make the cashew cream ahead and keep it chilled, it thickens slightly and makes the sauce even silkier.

The variations

  • Swap the chicken for chickpeas and potatoes for a vegetarian version that's just as creamy.
  • Use coconut cream instead of the yogurt and heavy cream for a dairy free korma with a bit more fragrance.
  • For rushed kids, spoon the sauce over pasta instead of rice, it tastes just as familiar and mild.

What to serve it with

  • Warm naan for dipping
  • Cucumber and mint salad on the side
  • Lightly spiced black tea

Storage

Chicken korma keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the rice, for up to 2 months. Reheat gently over low heat, adding a splash of water or milk to bring back the creamy texture.

Questions about this dish

Can you make chicken korma ahead of time?

Yes, you can make it a day ahead up to the point before adding the yogurt. Reheat gently and stir in the yogurt and cream at the last moment for a smooth sauce.

Can you replace cashews with another nut?

Flaked almonds work well and give a similar flavor. Soak them the same way before blending so the sauce stays silky.

Is chicken korma too spicy for kids?

No, it's actually one of the mildest curries, with no chili at all. Cardamom, cumin and ground coriander add flavor without any heat.

Why did my sauce split when I added the yogurt?

Yogurt splits if it's added over high or boiling heat. Always take the pan off the heat first, then return it to very low heat once the yogurt is stirred in.

How long does it take to make a chicken korma, a mild cashew and yogurt curry, served with basmati rice?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chicken korma, a mild cashew and yogurt curry, served with basmati rice?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken korma, a mild cashew and yogurt curry, served with basmati rice cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, tree nuts. Always check the labels of the products you buy.

South and Southeast Asian Cuisines

See all

Recipes with cream

See all