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

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.