Chicken Korma
Yudhika‘s Tips
- Use 6 chicken fillets for 4 people.
- For a more nutty flavour, add coconut milk instead of fresh cream.
- A liquidiser works best when making onion and cashew nut paste – A food processor leaves lumps in the paste and does not result in a smooth sauce.
Ingredients
- 800g chicken fillet, sliced
- 4 tablespoons sunflower oil
- 1 bay leaf
- 1 cinnamon stick
- 5 cardamom pods
- 60ml desiccated coconut
- 2 onions, finely sliced
- 60ml boiling water
- 185ml cashew nuts
- 250ml boiling water
- 15ml crushed ginger
- 15ml crushed garlic
- 10ml red chilli powder
- 5ml ground coriander
- 5ml garam masala
- 250ml fresh cream
- Pinch of sugar
- Salt to taste
- Fresh coriander to garnish
- Edible gold leaf, to garnish
Here’s How
- Soak cashew nuts in 250ml boiling water for ten minutes.
- Saute the onion slices with a little oil in a non stick frying pan until golden brown.
- Remove and drain on absorbent paper towel.
- Place the 60ml boiling water in a liquidiser with the onion slices and process until smooth. Place the onion paste in a bowl.
- Rinse out the liquidiser and process the cashew nuts with the water until smooth.
- Heat oil in a large pot on medium.
- Fry cinnamon stick, cardamom pods and bay leaf until they turn a shade darker and become fragrant.
- Add coconut and stir until the coconut turns a light golden brown. Stir in the crushed ginger and garlic.
- Mix in the onion paste and saute until the excess moisture evaporates.
- Stir in the red chilli powder, coriander and garam masala.
- Stir for a few seconds before adding the chicken fillets.
- Coat the chicken in the spices and fry until the pieces are sealed. Sprinkle in salt.
- Pour in cashew paste and a little boiling water. When the chicken fillet is almost done and the cashew sauce thickens, add the fresh cream and sugar.
- Reduce heat and simmer for 2 – 3 minutes. Adjust the seasoning and garnish with fresh coriander leaves.