Chicken Korma is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt or cream, water or stock, and spices to produce a thick sauce or glaze.
800 g chicken fillet, sliced.
A couple of bay leaves.
2 cinnamon sticks.
5 cardamom pods.
60ml desiccated coconut.
2 onions, finely sliced… not chopped.
60ml boiling hot water.
½ cup raw cashew nuts.
250ml boiling water.
1 tsp ginger and garlic paste.
1 tsp masala.
3 tsp red chili powder.
1 tsp dhania powder.
1 tsp garam masala.
1 cup fresh cream
2 potatoes, cubed.
1 cup of frozen peas.
1 tbsp. white sugar.
Fresh coriander to garnish.
Soak the raw cashew nuts in the 250ml boiling water till soft, then blitz in a food processor till you get a nice smooth paste, set aside.
In a pan, bring some oil to heat, saute until onion slices transparent, remove from the oil, drain on kitchen towel.
Blitz the onions and the 60ml boiling hot water together till you get a nice smooth paste… set aside.
Heat some oil in a pot.
Add the cardamom seeds, cinnamon sticks, and bay leaf, allow to fry for a couple of minutes.
Add the coconut and allow it to turn golden brown, keep an eye on it as the coconut does brown very quickly.
Add the ginger and garlic paste and mix well.
Add the onion paste and masala, stir so that everything is coated.
Add the fillet and potatoes both at the same time and enough water to cover the chicken.
Cook on medium heat till the potatoes are almost soft.
Add the sugar, chili powder, cream, and cashew paste. Stir well.
Once the gravy starts to thicken, turn off the heat add the frozen peas and cover with a lid.
When you are ready to serve, give it a good stir to allow the peas to mix.
Garnish with chopped coriander.
Prepared, tried, and tested Bobby Swanson