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.