Chicken korma

Chicken korma curry is all kinds of delicious. Made with a spiced-cashew base, the curry is mild, intensely flavourful and perfect served with steamed rice.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Combine all the marinade ingredients in a blender (except for the chicken) and blend until smooth.
2. 2Pour over the chicken thighs and allow to marinade,covered, in the fridge for at least 1 hour but ideally up to 24 hours.
3. 3When you are ready to start the curry, remove the chicken from the fridge and allow to come to room temperature.
4. 4Melt 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. 5Add 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. 6Add the chicken stock, stir to combine then reduce the heat and place a lid on the pot.
7. 7Allow to cook for 30-45 minutes until the chicken is cooked through.
8. 8Remove 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. 9Serve the chicken korma over steamed rice with poppadoms and fresh coriander.