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Chicken Korma {Easy}

It is freezing cold in Cape Town, South-Africa… with beautiful snow capped mountains! Before even getting out of bed this morning I already decided what was for dinner… Curry or more specific Chicken Korma! This recipe is not that hot, so if you like it hot, add extra chilli powder.

I have adapted this recipe from one of All Recipes’s recipes, it’s easy to make and delicious.

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What you need:
1/4 cup cashew nuts {raw and unsalted}
1/4 cup boiling water
3 cloves garlic {peeled chopped finely}
1 piece {about 2 cm} fresh ginger root {peeled and chopped finely}
3 Tbs vegetable oil
3 Bay leaves
1 large onion {finely chopped}
1 1/2 tsp ground coriander
1 1/2 tsp garam masala
1 1/2 tsp ground cumin
1 1/2 tsp ground tumeric
1 1/2 tsp chilli powder
4 chicken breasts {skinless, boneless and diced}
1/4 cup tomato paste
1 cup chicken stock
1/2 cup cream
1/2 cup plain yogurt
1 Tbs cornstarch mixed with equal part water {the amount you put in depends on the desired thickness}

1. Place cashews in a cup and cover with the boiling water.  Set aside {about 15 min}.

2. Heat oil in wok over medium heat.  Cook the bay leaves in the hot oil for a few seconds.  Then stir in the onion and cook for about 5 min till soft.

3. Mix in the garlic and ginger, coriander, garam masala, cumin, tumeric and chilli powder.

4. Stir in the chicken and cook for about 5 min.

5. Add tomato paste and chicken broth and cover.  Reduce heat and simmer for about 15 min stirring occasionally.

6. Meanwhile, place the cashews {and water}, cream and yoghurt into the food processor and process until smooth.

7. Stir the cashew mixture into the chicken and onions in the wok and simmer for 15 min, stirring occasionally.

8. Stir in the cornstarch mixture in and continue cooking for about 2 min.

chicken korma

Serve with Basmati rice and flat bread.

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