Chicken Korma

We are celebrating occasions a little differently at the moment, but that does not mean they have to be any less delicious. Though my birthday was spent indoors, I made sure to spice it up with this Korma recipe from Jo Cooks.


  • 1 lb Chicken Thighs, boneless + skinless
  • 1/2 Cup Tomato Paste
  • 3 Garlic Cloves
  • 1 tsp Ginger (the recipe calls for fresh, but I used ginger from the container)
  • 1 tsp Turmeric
  • 1 TBSP Garam Masala
  • 1 tsp Paprika
  • 1 tsp Coriander
  • 1/2 tsp Salt
  • 1/2 Cup Almonds or Cashews
  • 3/4 Cup Greek Yogurt
  • 1 TBSP Olive Oil
  • 2 TBSP Unsalted Butter
  • 1 Medium Onion, Chopped
  • 1/2 Cup Heavy Cream

Let’s Get Cooking

Cut the chicken thighs into small pieces

Combine Tomato Paste + Garlic + Ginger + Garam Masala + Turmeric + Paprika + Coriander + Salt + Almonds/Cashews + Yogurt to food processor and blend until smooth

If you don’t have a food processor, like me, I added all the ingredients into a blender and it still worked perfectly.

Pour the paste over the chicken and mix well, ensuring all the chicken is covered.

Cover and refrigerate for 1-2 hours

When it’s time is up: add olive oil + butter to a large skillet.

Add chopped onion and cook until they have browned and are soft

Add chicken to the skillet + the remaining yogurt mixture in the bowl. Cook for about 15 min or until the chicken is cooked through

Stir in heavy cream and mix well. Continue to cook for 5 more min.

Serve over Basmati Rice & ENJOY!

I love this recipe, it has so much flavor! Next time I make it, I plan on using cashews, I think that it is going to add a mix more creaminess to the mixture. Check out JO Cooks for many more amazing recipes!

Stay safe out there & don’t forget just because we are home does not mean we can’t continue to enjoy delicious meals!

Made with Love,


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