Ramsay treats korma as a proper technique, not the bland option on a takeaway menu. I always skipped korma because I thought it was just cream on chicken, and it was the last thing I expected to love from my Gordon Ramsay curry recipes, but the book explains how the nut paste and yoghurt do the work, and the spices are gentler, not weaker.

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How Is Chicken Korma Different From Chicken Curry?

Most chicken curries use chilli, tomatoes, and strong spices to build heat. Korma skips the heat and uses ground cashews or almonds, yoghurt, and cream to build richness instead.

The spices are still there: cardamom, cinnamon, coriander, cumin. But they are used gently, not aggressively, and the cashew paste thickens the sauce in a way that tomato-based curries cannot match.

Chicken Korma Ingredients

500g (1.1 lbs) boneless chicken thighs, cut into large chunks
50g (1.75 oz) cashew nuts, soaked in hot water for 30 minutes
150g (0.6 cups) natural yoghurt
100ml (0.4 cups) double cream (heavy cream)
2 tbsp vegetable oil or ghee
1 large onion, finely sliced
3 garlic cloves, crushed
3cm (1-inch) piece fresh ginger, grated
4 cardamom pods, lightly crushed
1 cinnamon stick
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground turmeric
1 bay leaf
1 tbsp sugar
Small bunch fresh coriander (cilantro), chopped
Flaked almonds, toasted, to garnish
Sea salt

How To Make Gordon Ramsay Chicken Korma

Make the Cashew Paste: Drain the soaked cashews and blend with 3-4 tablespoons of water until completely smooth. Set aside.
Cook the Onions: Heat the oil or ghee in a large pan over medium heat. Add the sliced onion and cook for 8-10 minutes until soft and golden.
Add Aromatics and Spices: Add the garlic and ginger, cook for 1 minute. Stir in the cardamom, cinnamon, bay leaf, ground coriander, cumin, and turmeric. Cook for 1-2 minutes until fragrant.
Brown the Chicken: Add the chicken pieces and stir to coat in the spiced onion mixture. Cook for 3-4 minutes until the chicken is sealed on all sides.
Build the Sauce: Stir in the cashew paste, yoghurt, and sugar. Add 100ml (0.4 cups) of water, stir well, and bring to a gentle simmer. Cook for 15-20 minutes with the lid on until the chicken is cooked through and the sauce has thickened.
Finish with Cream: Take the pan off the heat and stir in the double cream (heavy cream). Taste and adjust salt.
Serve: Garnish with fresh coriander (cilantro) and toasted flaked almonds. Serve with basmati rice or naan bread.

What Makes a Good Chicken Korma?

The cashew paste. Without it, korma is just creamy chicken with spices, and the nuts give the sauce a body and sweetness that cream alone cannot produce.

The other thing is adding the cream off the heat. I stirred cream into boiling sauce once and it split into an oily mess, so now I always take the pan off first.

What Is Chicken Korma vs Butter Chicken?

Butter chicken has a tomato base with butter and more heat, while korma has no tomato and uses cashew paste and yoghurt instead. We have a separate butter chicken recipe if you want the comparison.

I made both in the same week to test the difference. Butter chicken is tangy and rich, korma is smooth and sweet, and they do not taste like they come from the same family.

What to Serve With Korma

Steamed basmati rice or warm naan, with a simple raita on the side to balance the richness. Mango chutney works if you want more sweetness.

I like to put this next to something with more heat, like a spicy beef curry or a fish curry. The contrast between mild and hot is what makes a proper curry night.

Keeping Korma for Later

Fridge for 2 days, freezer for a month. Reheat gently on the hob with a splash of water because the cashew sauce thickens as it cools.

Do not boil it on reheat or the cream and yoghurt will split. Low heat, lid on, patience.

FAQs

Where is this recipe from? I found it in Gordon Ramsay’s Great Escape book. A few food bloggers who cooked from the book confirmed the cashew paste and cream method, which matched what I saw in the recipe.
What is korma vs tikka masala? Tikka masala is tomato-based, spicier, and the chicken is usually grilled before going into the sauce. Korma has no tomato, uses nut paste for thickness, and is mild. We have a tikka masala recipe for comparison.
Is chicken korma sweet or spicy? Mild and slightly sweet from the cashews and sugar. There is no chilli heat in a traditional korma, which is why it works for kids and people who do not like spicy food.
Can I use almonds instead of cashews? Yes. Soak and blend them the same way. The sauce will be slightly grainier but the flavour is similar.

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Nutrition Facts (Per Serving)

Calories: 450 kcal
Total Fat: 28g
Protein: 32g
Total Carbohydrate: 16g