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Chicken Korma

Yudhika‘s Tips


Here’s How

  1. Soak cashew nuts in 250ml boiling water for ten minutes.  
  2. Saute the onion slices with a little oil in a non stick frying pan until golden brown.  
  3. Remove and drain on absorbent paper towel. 
  4. Place the 60ml boiling water in a liquidiser with the onion slices and process until smooth. Place the onion paste in a bowl.  
  5. Rinse out the liquidiser and process the cashew nuts with the water until smooth.  
  6. Heat oil in a large pot on medium.  
  7. Fry cinnamon stick, cardamom pods and bay leaf until they turn a shade darker and become fragrant.  
  8. Add coconut and stir until the coconut turns a light golden brown.  Stir in the crushed ginger and garlic.  
  9. Mix in the onion paste and saute until the excess moisture evaporates.  
  10. Stir in the red chilli powder, coriander and garam masala.  
  11. Stir for a few seconds before adding the chicken fillets.
  12. Coat the chicken in the spices and fry until the pieces are sealed.  Sprinkle in salt.  
  13. 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.  
  14. Reduce heat and simmer for 2 – 3 minutes.  Adjust the seasoning and garnish with fresh coriander leaves.