Cashew Chicken Korma

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 479.3
  • Total Fat: 20.6 g
  • Cholesterol: 123.2 mg
  • Sodium: 348.5 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 1.9 g
  • Protein: 54.6 g

View full nutritional breakdown of Cashew Chicken Korma calories by ingredient
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Number of Servings: 6


    Oikos Fat Free Greek Yogurt, Plain - 2 Cups
    Cashews, dry roasted without salt - 3/4 cup
    Boneless, Skinless Chicken Breast, raw, cut into 1 inch pieces - 2 1/2 pounds
    Kosher Salt, 1 tsp
    Olive Oil, 3 tbsp
    Onions, raw - 1/2 medium, chopped
    Garlic, 3 cloves minced
    Ginger Root, 1 tsp fresh, peeled and finely grated
    Cardamom, ground, 1 tsp
    Cinnamon, ground, 1 tsp
    Coriander Seed, Ground, 1 1/2 tbsp
    Garam Masala, 2 tsp
    Pepper, red or cayenne, 1/2 tsp
    Raisins, golden seedless, 1/4 Cup
    Heavy Whipping Cream, 1/4 Cup


1. In food processor, whirl yogurt and 1/4 cup of the cashews until nuts are finely ground. Sprinkle chicken with 1 tsp of salt.
2. Pour olive oil into large, deep frying pan over medium heat. When hot, add chicken and cook, stirring constantly, until lightly browned on all sides, about 8 minutes. Remove chicken from pan with slotted spoon.
3. Add onion to pan and cook until lightly browned. Reduce heat and add garlic, ginger, cardamom, cinnamon, coriander, garam masala, and cayenne. Cook another two minutes.
4. Return chicken and juices to pan, along with raisins, remaining cashews and yogurt mixture. With heat on medium-low, cover and cook, stirring often, until chicken is no longer pink in the middle (cut into it to make sure) and sauce has thickened slightly (it will look separated) - about 10 to 15 minutes. Uncover, add cream, and stir over medium heat until sauce is smooth, about another 5 minutes. Serve over Basmati Rice. Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user WOMYN42.

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