Chicken Korma

Foundations Referenced

• → Curry Spice Blend
• → Chicken Stock

Ingredients

• 1.5 lbs boneless chicken thighs, cut into 1.5" pieces
• Salt
• 2 tbsp ghee or vegetable oil
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 tbsp curry spice blend (→ foundation)
• 1/2 cup raw cashews, soaked in hot water 15 min
• 1 cup chicken stock (→ foundation)
• 1/2 cup plain yogurt
• 1/2 cup heavy cream or coconut cream
• 1 tbsp honey
• Squeeze of lemon
• Cilantro, toasted almonds for garnish

Method

1. Onion base: Heat ghee over medium heat. Add onions, cook 12–15 min, stirring occasionally, until deeply golden (this is the flavor backbone — don't rush it).

2. Bloom spices: Add garlic and ginger, cook 1 min. Add curry spice blend, stir 1 min until fragrant.

3. Cashew cream: Drain cashews, blend with 1/2 cup stock until very smooth.

4. Build sauce: Add remaining stock and cashew cream to the pot. Stir in yogurt (add off heat or temper to prevent curdling). Simmer 10 min.

5. Cook chicken: Season chicken with salt. Add to sauce. Simmer 15–18 min until cooked through.

6. Finish: Stir in cream and honey. Squeeze of lemon to brighten. Season.

7. Serve: Garnish with cilantro and toasted almonds. Serve with basmati rice or naan.

What You're Learning

• Deeply caramelized onions as a sauce base (different from French mirepoix — same patience, different result)
• Blooming ground spices in fat (same technique as Ch.01 chili, now applied to Indian cuisine)
• Nut-based thickening (cashew cream) — an alternative to roux
• Tempering yogurt to prevent curdling in hot liquid
• The curry spice blend from foundations adapts to this specific regional application