Chicken korma
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Loading... Ingredients
185 ml whole cashew nuts
250 ml (1 cup) boiling water
¼ cup sunflower oil
2 onions, finely sliced
1 cinnamon stick
5 cardamom pods
1 bay leaf
¼ cup desiccated coconut
5 ml (1 tsp) ginger paste
10 ml (2 tbsp) garlic paste
5 ml (1 tsp) red chilli powder
5 ml (1 tsp) ground cumin
5 ml (1 tsp) garam masala
800 g chicken breast or thigh fillets, cut into slices
7,5 ml (1 ½ tsp) coarse salt
250 ml (1 cup) coconut milk
6 cups cooked Spekko Royal Umbrella Jasmine Rice
fresh coriander to garnish
pinch of sugar
Method
1.Soak cashew nuts in 250 ml boiling water for ten minutes. Drain. Liquidize the cashew nuts with a little water to form a paste. The cashew paste should resemble pouring cream.
2.Heat oil in a non-stick frying pan and fry onion slices until light golden brown. Remove from oil and place in a metal strainer to drain off excess oil. Add to the cashew nut paste and liquidize.
3.Reheat oil in a pot and fry cinnamon, cardamom and bay leaf until fragrant. Stir in desiccated coconut and when the coconut starts to brown add ginger and garlic, red chilli powder, ground cumin and garam masala. Add the sugar.
4.Drop chicken slices into the fried spice mix. Coat the slices in the mixture and continue stirring until the mixture begins to stick. Season the chicken with salt and pour in the cashew and onion paste. f the mixture is too thick, pour in about ¼ cup boiling water. When the cashew mixture thickens and the chicken is almost tender add coconut milk and simmer for 2 – 3 minutes.
5.Adjust the seasoning and serve with Spekko Royal Umbrella Jasmine Rice.
6.Garnish with coriander leaves.