Creamy chicken cashew korma

korma

 

Chicken cashew korma.

Ingredients. Serves 4.

4 chicken breasts, skinless

2 tblsp sunflower oil

2 onions, finely diced

3 cloves garlic, grated

1″piece ginger, grated

1 red chili,finely chopped

1 stick cinnamon

6 cardamom pods, crushed

1 tsp ground cumin

1 tsp ground coriander

1 tsp garam masala

1 tsp turmeric

1/2 tsp chilli powder

1 tin chopped tomatoes

100ml water

75g unsalted cashew nuts, plus a few extra for garnish

150ml cream, plus 50 ml hot water

sea salt

freshly chopped coriander

Method

Place cashews in a small bowl and cover with hot water, leave to soak for about 20 mins, retaining soaking water as you will need that for blitzing nuts later.  Heat oil in a wok or heavy bottomed saucepan add cinnamon stick and cardamom pods followed by onions , ginger, garlic and chopped red chilli. Cook over a medium heat until lightly browned, scraping any sediment from pan. This is where all the flavour is!

Add spices and cook for about 1 min, if you find mix is getting dry and spices are starting to burn add a little water. Add tin of tomatoes and about 100ml of water. I normally rinse can out with the water. Season with some sea salt bring to boil them turn down heat and simmer for about 20- 30 mins, until reduced ,thick and the oil has risen to the surface. Add chicken, cook for a few mins over a gentle heat. Blitz cashew nuts with cream and soaking water, add to chicken, simmer for about 10 mins until chicken is fully cooked and sauce has thickened. Do not boil sauce or it will split, gentle simmer. Check for seasoning.

Serve with sliced green chilli on the length, cashew nuts and freshly chopped coriander.

Tip,If you don’t like cashew nuts you can substitute almonds.

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2 thoughts on “Creamy chicken cashew korma

  1. Such a yummy curry, will be adding to my favourites list, and one to produce for a dinner party.