Parsee Chicken & Cashew Korma Recipe



  • 50g ghee/butter
  • 200g onion, finely chopped
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 6 finely chopped green chillies/capsicum
  • 2 tbsp Parsee Chicken & Cashew Nut Korma Masala
  • 1 kg Chicken fillets cut into small pieces
  • 1 cup water
  • 1 cup coconut cream or Greek style yoghurt
  • 50g crushed cashew nuts
  • Salt to taste


  1. Heat the ghee in a large pan until hot.
  2. Add the onion, ginger, garlic and green chillies, sauté.
  3. Lower the heat, add the Parsee Chicken & Cashew Nut Korma Masala to the pan, stir well and fry until aromatic.
  4. Add the meat and seal on high heat, stir well.
  5. Add the water to the pan stirring well and bring to the boil.
  6. Add the coconut cream or Greek yoghurt, cashew nuts and salt.
  7. Cook simmering until the meat is tender and the liquid has reduced.
  8. Serve the curry with rice, Naan bread, yoghurt and chutney.