# Chicken korma (from Sheddy's Kitchen)

Video: [Easy Chicken Korma Recipe - British Indian Restaurant (BIR) Style - Fast to make Curry with coconut](https://www.youtube.com/watch?v=UdsmxuyQar8) by [Sheddy's Kitchen](https://www.youtube.com/@SheddysKitchen).
RecipesMD is not affiliated with Sheddy's Kitchen. Steps are paraphrased in our own words.
Status: machine-read from the video, not yet checked by a person.

- Serves: 4
- Total time: not stated
- Ontario estimate*: ~$8.08 per serving, ~$32.31 for 4 serving(s); saves ~$9.92* per serving (55%) vs ordering out (~$18.00*). * Estimate: 5 line(s) we couldn't price were filled with typical costs for their type; restaurant comparison is a typical Ontario curry with rice at ~$18, before delivery fees, tax and tip. Prices: Ontario averages (StatCan 2026-07) + RecipesMD estimates, pro-rated, staples excluded.

## Ingredients

- 600 g boneless chicken
- 75 g whole milk natural yogurt
- 2 tsp gram flour (besan)
- 1 tsp cooking salt
- 2 tsp ginger puree
- 2 tsp garlic puree
- 60 g unsalted butter
- 2.5 cm cinnamon stick
- 1 large large onion
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 3 tsp ground coriander
- 300 ml warm water
- 6 tsp coconut flour
- 4 tsp sugar
- 50 g raw unsalted cashew nuts
- 150 ml double cream
- 1 tsp ground cardamom
- 1 tsp garam masala

## Steps

1. [2:06](https://www.youtube.com/watch?v=UdsmxuyQar8&t=126s) Place the chopped chicken chunks in a bowl with the plain yogurt, gram flour, cooking salt, ginger puree, and garlic puree; mix thoroughly and refrigerate to marinate for approximately 1 hour.
2. [2:54](https://www.youtube.com/watch?v=UdsmxuyQar8&t=174s) Place a deep pan over medium heat, add the unsalted butter, and let it melt along with the cinnamon stick piece.
3. [4:15](https://www.youtube.com/watch?v=UdsmxuyQar8&t=255s) Add the finely sliced onion to the melted butter and stir-fry continuously for 5 to 6 minutes until softened.
4. [4:48](https://www.youtube.com/watch?v=UdsmxuyQar8&t=288s) Stir in the ground turmeric, chilli powder, and ground coriander, frying the spices for about 1 minute.
5. [6:08](https://www.youtube.com/watch?v=UdsmxuyQar8&t=368s) Add the marinated chicken with its marinade into the pan, raise the heat slightly, and stir-fry for 3 to 4 minutes until the chicken turns opaque.
6. [8:33](https://www.youtube.com/watch?v=UdsmxuyQar8&t=513s) Pour in the warm water, turn the heat down to low, and stir gently as the liquid begins to heat up.
7. [9:40](https://www.youtube.com/watch?v=UdsmxuyQar8&t=580s) Add the coconut flour and sugar to the pan, stirring evenly to thicken the sauce as the liquid comes to a boil.
8. [11:23](https://www.youtube.com/watch?v=UdsmxuyQar8&t=683s) Cover the pan with a lid and let the curry simmer on low heat undisturbed for 15 minutes.
9. [11:44](https://www.youtube.com/watch?v=UdsmxuyQar8&t=704s) Boil the cashew nuts in water for 10 to 15 minutes, drain, and blend them with the double cream until completely smooth.
10. [12:31](https://www.youtube.com/watch?v=UdsmxuyQar8&t=751s) Uncover the pan, pour in the blended cashew and double cream mixture, and stir continuously for 2 to 3 minutes, removing the cinnamon stick if desired.
11. [14:53](https://www.youtube.com/watch?v=UdsmxuyQar8&t=893s) Stir in the ground cardamom and garam masala, mix until fully integrated, and remove the curry from the heat to serve.

## Equipment

- deep pan or wok
- wooden spoon
- pan lid
- blender

## What the video didn't say

- Total preparation and cooking time was not explicitly stated.

Source page: https://recipesmd.com/v/sheddys-kitchen-chicken-korma