Chicken Korma
recipe
Chicken Korma
No commentsIngredients
50g natural cashew nuts
- 3 tbsp sunflower or soya oil
- 2 bay leaves, crumbled
- 1 large onion, thinly sliced
- 1 garlic clove, crushed, or 2½ tsp garlic paste
- 2.5cm cube fresh root ginger, peeled and finely grated, or 2½ tsp ginger paste
- 1 tbsp coriander
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp chilli powder
- 8 chicken thighs, skinned
- 75g whole milk natural yoghurt, beaten
- 140ml single cream
To garnish
- 1 tbsp toasted flaked almonds
- ½ tsp paprika
- 1 tsp salt, or to taste
- ¼ tsp freshly ground pepper
- Garlic Rice, to serve
Serves:
4
Preparation:
45
Cook Time:
75
Total Time:
120min
Directions
More recipes like this
- Put the cashews in a small bowl and pour over l boiling water. Set aside for - minutes. In a heavy-based pan with a tight-fitting lid, heat the oil over a medium heat. Add the bay leaves. Allow to sizzle for - 30 seconds, then add the onion, garlic and ginger. Fry until the onions are soft and slightly brown.
- Add the coriander, cumin, turmeric, chilli powder and pepper. Fry for seconds. Add a little bit of hot water. Stir until the water evaporates.
- Add the chicken. Increase the heat to medium-high. Fry, stirring all the time, until the chicken changes colour.
- Add the yoghurt, salt and 100-125ml hot water. Stir and mix thoroughly. Cover the pan tightly, reduce the heat to low and cook for - 30 minutes, stirring occasionally.
- Put the cashews, along with the water in which they were soaked, into a blender. Add the cream and puree until smooth. Add to the pan.
- Cover again and simmer for a further 10-15 minutes, stirring occasionally (you can simmer uncovered to reduce the sauce if necessary), then remove from the heat and transfer the korma to a serving dish.
- Garnish with the toasted almonds and sprinkle the paprika over the top. Serve with Garlic Rice.
Source: Tesco
Find more recipes
1 comment
Comments