Chicken Korma II
Chicken Korma II
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About this recipe:
In this mild Northern Indian dish, chicken is simmered in a creamy fragrant sauce with onion, garlic, ginger and cashews. Add more chilli or cayenne for more heat. Serve with basmati rice.
30g (1/4 cup) cashew halves
45ml (3 tablespoons) boiling water
3 cloves garlic, peeled
1,2cm piece fresh ginger, peeled and chopped
45ml (3 tablespoons) vegetable oil
2 bay leaves, crumbled
1 large onion, peeled and finely chopped
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon chilli powder
3 skinless, boneless chicken breast halves, diced
2-3 tablespoons tomato paste
250ml (1 cup) chicken stock
125ml (1/2 cup) thickened 35% cream
125ml (1/2 cup) natural yoghurt
1 teaspoon cornflour mixed with 1 teaspoon water
10 min › Cook:
40 min › Ready in:
Place cashews in a small bowl and pour the boiling water over them. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth then set aside.
Heat oil in wok or large frypan, over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes.
Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric and chilli powder.
Stir in chicken and cook for about 5 minutes. Add tomato pastte and chicken stock. Cover, reduce heat and simmer for 15 minutes, stirring occasionally.
Meanwhile, place the cashews, along with the water in which they were soaked, the cream and yoghurt into a food processor. Process until smooth.
Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornflour mixture and continue cooking for 1 to 2 minutes.
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