Chicken korma paste is a fragrant, mildly spiced blend of aromatic spices, nuts, and aromatics that forms the backbone of a classic Indian curry. Making your own paste at home is not only fresher and more flavorful than store-bought versions, but it also lets you control the heat and adjust the spice level to your liking. This recipe yields a rich, creamy paste that transforms simple chicken into a restaurant-quality korma in minutes.
Ingredients
- 1 large onion, roughly chopped (about 1 cup / 150 g)
- 6 cloves garlic, peeled
- 1-inch piece fresh ginger, peeled and chopped (about 1 tbsp / 15 g)
- 1/2 cup (60 g) raw cashews (or almonds)
- 2 tbsp (15 g) ground coriander
- 1 tbsp (8 g) ground cumin
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) garam masala
- 1/2 tsp (1 g) ground cardamom (or seeds from 4 green cardamom pods)
- 1/2 tsp (1 g) ground cinnamon
- 1/4 tsp (0.5 g) ground cloves
- 1/4 tsp (0.5 g) ground nutmeg
- 1/4 tsp (1 g) cayenne pepper (optional, for heat)
- 1 tsp (5 g) salt
- 1/4 cup (60 ml) water
- 2 tbsp (30 ml) vegetable oil or ghee
Instructions
- Place the chopped onion, garlic, ginger, and cashews in a food processor or blender. Pulse until finely chopped, scraping down the sides as needed.
- Add all the ground spices (coriander, cumin, turmeric, garam masala, cardamom, cinnamon, cloves, nutmeg, cayenne if using), salt, and water. Blend until a smooth, thick paste forms. If it seems too dry, add an extra tablespoon of water.
- Heat the oil or ghee in a small skillet over medium heat. Add the paste and cook for 3-5 minutes, stirring frequently, until the raw smell of the spices fades and the paste darkens slightly. This step “blooms” the spices and deepens the flavor.
- Remove from heat and let cool completely before using or storing.
- To make chicken korma: In a large pot, sauté 1.5 lbs (680 g) of chicken pieces in a little oil until browned. Add the prepared paste and cook for 2 minutes, then add 1 cup (240 ml) of water or stock. Simmer until the chicken is cooked through (internal temperature reaches 165°F / 74°C as measured by a food thermometer). Stir in 1/2 cup (120 ml) of heavy cream or coconut milk and simmer gently for 5 more minutes. Serve hot.
Tips
- Toast the whole spices: If you have whole coriander and cumin seeds, toast them in a dry pan for a minute before grinding—this elevates the flavor significantly.
- Substitute nuts: Cashews give a classic creamy texture, but almonds or blanched almonds work too. For a nut-free version, use 2 tbsp of sunflower seeds or omit and add a little extra yogurt when cooking.
- Adjust heat: The cayenne is optional; add more or less to suit your preference. For a milder korma, leave it out entirely.
- Don’t skip the cooking step: Cooking the paste briefly in oil before using removes the raw, bitter taste of the spices. This is essential for a balanced curry.
Serving Suggestions
Serve chicken korma with steamed basmati rice, naan bread, or roti. Garnish with fresh cilantro and a drizzle of cream. It pairs well with a side of cucumber raita or a simple green salad to balance the richness.
Variations
- Vegetable Korma: Use the same paste with mixed vegetables like potatoes, carrots, and peas. Cook the vegetables in the paste and add water until tender.
- Lamb Korma: Substitute chicken with lamb shoulder cubes; increase cooking time to about 1.5 hours until tender.
- Keto-Friendly: Skip the nuts and use 2 tbsp of coconut flour instead. Use ghee and full-fat coconut milk.
- Extra Aromatic: Add a pinch of saffron threads soaked in 2 tbsp of warm milk to the finished curry for a luxurious twist.
Storage and Reheating
The paste can be stored in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze in an ice cube tray; once frozen, transfer the cubes to a zip-top bag and keep for up to 3 months. To use, thaw overnight in the fridge or add directly to the pan with a little extra oil. Cooked korma leftovers keep for 3-4 days in the fridge; reheat gently on the stovetop or microwave, adding a splash of water or cream to loosen the sauce.
Frequently Asked Questions
Can I use this paste for other dishes? Absolutely! It works as a marinade for grilled meats, a flavor base for lentil soups, or mixed into yogurt for a quick dip.
How spicy is this paste? With the optional cayenne, it’s mild to medium. Without it, it’s very mild—mostly aromatic. You can always add more heat when cooking.
What if I don’t have all the spices? You can substitute 2 tbsp of a good-quality curry powder for the coriander, cumin, turmeric, and garam masala. The flavor will be slightly different but still delicious.
Can I make this paste without a food processor? Yes, use a blender with a little more water, or finely grate the onion, garlic, and ginger and mix with ground spices.
Is this paste vegan? The paste itself is vegan if you use oil instead of ghee. The final korma can be made vegan by using coconut milk and plant-based yogurt.
Why does my paste taste bitter? This usually happens if the spices are burned. Cook the paste over medium heat, not high, and stir constantly. Also, make sure your ground spices are fresh—old spices can turn bitter.
Related
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- Bean Cassoulet Recipe UK: Hearty French Classic
- Beef Cassoulet Recipe (Rich & Hearty)
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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