1. To marinate the chicken, cut chicken thighs into approximately 2-inch square pieces. Combine all chicken marinade ingredients in a large bowl, then add diced chicken and toss to coat. Cover and chill to marinate for at least 15 minutes, up to 2 hours.
2. Finely slice the brown onion and heat 1 tsp vegetable oil in a wide pan over a medium heat. Once hot, add the onions to the pan and sauté until soft and translucent, about 5 minutes. Then allow this to cool completely.
3. Once cooled, add the onions, almonds or cashews, yoghurt, garam masala and water into a blender or food processor and pulse until smooth.
4. Wipe out the pan, then heat 1 Tbsp of oil over a high heat. Once hot, add bay leaf, cinnamon and cardamom pods and let them sizzle for about 30 seconds.
5. Reduce the heat to medium, then add your marinated chicken, shaking off any excess marinade. Cook for 3-4 minutes on each side.
6. Pour your onion and yoghurt mix over the chicken and stir to combine. Simmer gently for 10-15 minutes, until the flavours are fully incorporated and the chicken is cooked through.
7. Season to taste with salt. 

Serve with basmati rice or garlic naan.

Tips:

Want a thicker sauce? Mix cornstarch, tapioca starch, or arrowroot with cold water or a cup of liquid from the curry sauce to make a slurry. Add this at the end of the cooking process—the sauce should thicken as soon as it returns to a boil.

FAQs

How can I enhance my Korma flavour?

More onions! When making traditional korma, if you brown, then grind the onions along with the yoghurt it will give it the signature texture and flavour you crave.

How to make a sweeter Korma?

Like a sweeter Korma rather than savoury? Add a tablespoon of brown sugar to your sauce for a sweeter alternative.