Poulet korma

Ingrédients

• 1 cup cashews (soaked overnight in cold water then drained)
• 1 tsp crushed ginger
• 3-4 garlic cloves
• 3 tbsp garam masala/
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 2 tsp salt
• 2 cups Greek yoghurt
• 2 lb/1kg boneless skinless chicken thighs (cubed)
• 2 tbsp butter
• 1 red onion (finely chopped)
• 2 garlic cloves (crushed)
• 1 tbsp korma curry powder
• 1-2 cup chicken stock
• salt and black pepper to taste
• 1-2 tsp sugar (optional)
• fresh cilantro/coriander

Préparation

1. 1

   Combine all the marinade ingredients in a blender (except for the chicken) and blend until smooth.

2. 2

   Pour over the chicken thighs and allow to marinade,covered, in the fridge for at least 1 hour but ideally up to 24 hours.

3. 3

   When you are ready to start the curry, remove the chicken from the fridge and allow to come to room temperature.

4. 4

   Melt the butter in a hot pot and add the onion. Allow to cook until soft and translucent then add the garlic and korma curry powder and allow to cook for a minute.

5. 5

   Add the chicken and all the marinade to the pot and allow to cook, stirring to prevent the marinade from catching and burning, for 5 minutes.

6. 6

   Add the chicken stock, stir to combine then reduce the heat and place a lid on the pot.

7. 7

   Allow to cook for 30-45 minutes until the chicken is cooked through.

8. 8

   Remove the lid then season with salt, pepper and sugar (if using) and allow to simmer for a further 10 minutes until the sauce has reduced slightly.

9. 9

   Serve the chicken korma over steamed rice with poppadoms and fresh coriander.