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July 16, 2016

Chicken Korma

By Worker Bee

Chix korma 1Chicken korma is an Indian dish that uses full-fat yogurt to both tenderize the chicken and make a creamy sauce as it cooks. This is a streamlined recipe, turning chicken korma into a straightforward but still very flavorful weeknight meal.

Yes, the ingredient list is long. But more than half of the ingredients are herbs and spices, most of which you probably already have on hand (although, if you’ve had them on hand for more than a year, it’s time to re-stock the spice cabinet).

Herbs and spices are an important part of the Primal food pyramid and an important part of chicken korma. The spices give korma layers of flavor, but don’t make it “spicy hot.” The spices also contribute outstanding levels of antioxidants. So with every bite, you’re not only getting a delicious meal, you’re also building a strong defense against disease.

Servings: 4

Time in the Kitchen: 50 minutes


  • 2 pounds boneless, skinless, chicken thighs, cut into 2-inch/5cm pieces and seasoned with salt (900 g)
  • 1 2-inch/5 cm piece ginger, peeled and chopped
  • 3 garlic cloves
  • 1/3 cup (1.75 oz) raw, unsalted cashews (ideally, soaked in water 4 hours) (50 g)
  • 1 cup (8 ounces) plain, full-fat yogurt (225 g)
  • 4 cardamom pods, smashed
  • 2 teaspoons coriander (10 ml)
  • 1/2 teaspoon turmeric (2.5 ml)
  • 1/2 teaspoon black pepper (2.5 ml)
  • 1 teaspoon kosher salt (5 ml)
  • 1 cinnamon stick
  • 2 whole cloves
  • 2 bay leaves
  • 2 tablespoons butter (30 g)
  • 1 teaspoon garam masala (5 ml)
  • 1 onion, thinly sliced
  • 1/3 cup chopped cilantro (80 ml)


In a blender or food processor, combine the ginger, garlic, cashews and 1/3 cup/80 ml water. Process until very smooth. If you need to add a little more water to get a smooth consistency, do so.

In a large bowl, combine the cashew puree with the yogurt, cardamom pods, coriander, turmeric, black pepper, salt, cinnamon stick, cloves and bay leaves. Add the chicken and mix well to coat.

yogurt and spices

In a Dutch oven or wide pot, melt the butter. Add the garam masala and the onion, and cook over medium heat until soft and brown, 7 minutes. Add the chicken and yogurt mixture.

cooking chicken

Cover the pot and bring to a simmer. Once the mixture is simmering, remove the lid and continue to simmer gently, stirring occasionally, until chicken is cooked through and tender, about 30 minutes.

Garnish with cilantro and serve.




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11 Comments on "Chicken Korma"


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Paleo Bon Rurgundy
11 months 12 days ago

Ahhh yeah!

11 months 12 days ago

There is nothing like a man who can cook!
If you & weren’t both already happily married, the easy to this girls heart would be through her stomach!

11 months 12 days ago

It’s your lucky day – I’m still single.

Mrs Rathbone
Mrs Rathbone
11 months 12 days ago

kent… you’re my wife now, Dave! 😛

11 months 12 days ago

Its funny, I just made chicken tikka masala. I used a jarred sauce though. To stretch the meat I add onions ,yellow squash ,carrots, and mushrooms. This recipe would be good with cauliflower rice

Mr Ed
Mr Ed
11 months 11 days ago

Not seasoned with 900g of salt That’d be pretty pokey.

11 months 10 days ago

Lovely easy recipe but we swapped the yoghurt for soya yogurt and it’s awesome. Not sure if it’s strictly Primal but our a couple of us in the family are lactose intolerant.

11 months 4 days ago

Wow this was good! Made enough for lunches for the whole week.

11 months 3 days ago


4 months 8 days ago

Delicious! I used organic cashew butter and non-fat Greek yogurt. Served over cauliflower rice. Will make,this again and again.

1 month 18 days ago

Can you do this without the cashews? I have a nut allergy.