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