Spicy Chicken Korma

Shall we start the new year with a spicy curry? I was actually confused whether to post something sweet or something spicy. Since the last two posts were in the sweets/dessert category I’m going with the spicy one. I hope you'll also like it.

Btw, are you still in the spirit of new year? I’m sort of… I’m still going around wishing people happy new year :) That reminds me… did I wish you? Anyways, here it is….

Wish you & your loved ones a wonderful & blessed 2012!

About the recipe… I got it from my aunt’s recipe book. Honestly, I don't know whether this is authentic/traditional Chicken Korma recipe. For all I know, it tasted yum! And that is my biggest criteria! In my perception, Korma is something which has a thick gravy. In that way, this curry fitted the bill perfectly and the taste was great too. So here goes the recipe…

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If you are interested in more Chicken recipes, check out our Chicken ebooklet

Here is the recipe…

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Spicy Chicken Korma

A south Indian style Chicken Korma recipe with spices, cashew, grated coconut and coconut milk. Goes well with rice and roti.
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Course: Dinner, Lunch
Cuisine: Indian, South Indian
Keyword: Chicken Curry, Chicken Curry With Coconut Milk, Chicken Korma, South Indian Chicken Curry
Author: Maria Jose


  • 1/2 kg Chicken (cut into med size pieces)
  • 3 Cardamom
  • 3 Cloves
  • A small piece Cinnamon
  • 1/4 tsp Fennel seeds
  • 3 med – big Onion (finely sliced)
  • 1 tbsp Crushed Ginger & garlic (each)
  • 2 – 2.5 tsp Chilli powder
  • 2.5 tsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 1/2 – 1 tsp Pepper powder
  • 1/2 tsp Fennel powder
  • 1 big Tomato (sliced)
  • 6 Cashew nuts
  • 1 tsp Poppy seeds (kashakasha) (refer notes)
  • 3 tbsp Grated coconut
  • 1.5 – 2 cups Water
  • 1/2 cup Medium thick coconut milk (optional, refer notes)
  • A handful of Coriander leaves
  • Curry leaves
  • Salt
  • Oil


  • Soak the cashews & poppy seeds (if using) in 2 tbsp hot water.
  • Heat oil & add cardamom, cloves, cinnamon & fennel seeds. Add finely sliced onion & cook till it becomes brown color.
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  • Add crushed ginger & garlic. Cook for a few minutes. Add chili, coriander, turmeric, fennel & pepper powder. Mix well & cook till the raw smell goes, around 2-3 mins.
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  • Add sliced tomatoes, salt, curry leaves & give a stir.
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  • Add chicken pieces. Mix well. Make sure the chicken pieces are coated with the masala.
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  • Add water (1.5 – 2 cups), bring it to boil. Reduce flame, cover and cook till chicken is almost done (about 75 %).
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  • Grind the soaked cashews & poppy seeds & coconut with enough water to get a smooth paste.
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  • Add this paste to the curry when the chicken is almost done. Mix well. Cook for 3-4 mins.
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  • Add coconut milk (if using) & combine well. Cook for 2 more mins. Add chopped coriander leaves & remove from fire.
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  • Serve with pulao, rice, roti, appam etc;


If you dont have poppy seeds, increase the qty of cashews a bit and continue the same process. The gravy tends to thicken as the curry rests. Because of the coconut cashew paste, the curry has a thick consistency. If you prefer more gravy, add coconut milk. However it also depends on the type of chicken. Some chicken tends to have more fat, in that case its better not to add coconut milk.
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
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