Cook Book
Stews
Blanquette de Veau
Bouf Bourguignon
Chicken Korma
Chicken Tikka Masala
Stew Recipes
Table of Contents

Chicken Korma

Ingredients

  • 1 kg chicken on the bone (skinless and cut into medium pieces)
  • 3 tbsp vegetable oil
  • 5 green cardamom pods
  • 2 bay leaves
  • 1” cinnamon stick
  • 2 black cardamom
  • 4 cloves
  • 360gms white onions finely chopped
  • 2” ginger roughly chopped
  • 6 garlic cloves roughly chopped
  • 1 tsp mild chilli powder
  • Pinch of turmeric powder
  • 2 tbsp Greek yoghurt
  • 50mls water
  • 100gms cashew nuts soaked in warm water
  • Salt to taste
  • Coriander for garnish
  • Handful of cashew nuts toasted and chopped for garnish

Method

  1. Mix the yoghurt with the chilli powder and turmeric powder in a bowl and set aside. Add the ginger and garlic to a blender with a little water and blend to a thick smooth paste. Set aside and in the same blender add the soaked cashew nuts with 100mls of the soaking liquid. Blend to a smooth fine paste and set aside.

  2. In a heavy bottom large non stick saucepan heat the oil over a medium heat. Add the whole spices and fry for 2-3 seconds. Followed by the chopped onions; stirring well and continuing to fry for 16-18 minutes

  3. As they begin to change color and brown add the chicken along with the ginger and garlic paste and fry for 5 minutes. Stir well making sure to seal the chicken pieces.

  4. Add the yoghurt spice mix and stir well coating the chicken pieces and continue to fry for 2-3 minutes. Add 50mls water, season to taste and simmer over a low heat for 20 minutes with the lid on. Make sure to stir half way through the cooking process.

  5. Now add the cashew nut paste and simmer for a further 5 minutes over a low heat stirring continuously. Garnish with fresh coriander and cashew nuts. Serve with naan or pulao.

Table Of Contents
Chicken Korma
Ingredients
Method