Chicken korma

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I was looking through my files of recipes that I collect but never actually make, when I came across a chicken korma curry recipe.

I can’t remember where I got the recipe from, but I was really interested in making it, seeing as I had all the ingredients in the pantry I knew I just had to try it out.

I stole my mother’s stash of raw cashew nuts … she was not impressed with me, when she came into the kitchen and saw me soaking it in hot water she thought I was going to make a smoothie… since when??? Smoothies make me crabby lol.

I served this was just plain white rice and grated beetroot salad.

Ingredients:

  • 800 g x chicken fillet, sliced.
  • A couple of bay leaves.
  • 2 x cinnamon sticks.
  • 5 x cardamom pods.
  • Salt to taste.
  • 60ml x desiccated coconut.
  • 2 x onions, finely sliced… not chopped.
  • 60ml x boiling hot water.
  • ½ x cup raw cashew nuts.
  • 250ml x boiling water.
  • 1 x tsp ginger and garlic paste.
  • 1 x tsp masala.
  • 3 x tsp red chilli powder.
  • 1 x tsp dhania powder.
  • 1 x tsp garam masala.
  • 1 x cup fresh cream
  • 2 x potatoes, cubed.
  • 1 x cup of frozen peas.
  • 1 x tbsp. white sugar.
  • Fresh coriander to garnish.

Method:

  • Soak the raw cashew nuts in the 250ml boiling water till soft, then blitz in a food processer till you get a nice smooth paste… set aside.
  • In a pan, bring some oil to the heat, saute till onion slices till transparent, remove from the oil, drain on kitchen towel.
  • Blitz the onions and the 60ml boiling hot water together till you get a nice smooth paste… set aside.
  • Heat some oil in a pot.
  • Add the cardamom seeds, cinnamon sticks and bay leaf, allow to fry for a couple on mintues.
  • Add the coconut and allow to turn golden brown, keep an eye on it as the coconut does brown very quickly.
  • Add the ginger and garlic paste and salt and mix well.
  • Add the onion paste and masala, stir so that everything is coated.
  • Add the fillet and potatoes both at the same time and enough water to cover the chicken.
  • Cook on a medium heat till the potatoes are almost soft.
  • Add the sugar, chilli powder, cream and cashew paste. Stir well.
  • Once the gravy starts to thicken, turn off the heat add the frozen peas and cover with a lid.
  • When you are ready to serve, give it a good stir to allow the peas to mix.
  • Garnish with chopped coriander.

Tell me what you think of this recipe