Chicken korma curry is all kinds of delicious. Made with a spiced-cashew base, the curry is mild, intensely flavourful and perfect served with steamed rice.
1cupcashewssoaked overnight in cold water then drained
1teaspooncrushed ginger
3-4garlic cloves
2tablespoonskorma curry powder
2tablespoonsgaram masala/curry powderI used a medium-hot curry powder
1teaspoonground coriander
½teaspoonground cumin
½teaspoonground cardamom
2teaspoonssalt
2cupsfull fat plain/Greek yoghurt
1kg2lbs chicken thighs, cubed
for the curry
2tablespoonsbutter
1red onionfinely chopped
2garlic clovesfinely chopped
1tablespoonkorma curry powder
1cupchicken stock
salt & pepper to taste
1-2teaspoonssugaroptional
to serve
Steamed rice
Poppadoms
fresh coriander
Instructions
Combine all the marinade ingredients in a blender (except for the chicken) and blend until smooth.
Pour over the chicken thighs and allow to marinade,covered, in the fridge for at least 1 hour but ideally up to 24 hours.
When you are ready to start the curry, remove the chicken from the fridge and allow to come to room temperature.
Melt the butter in a hot pot and add the onion. Allow to cook until soft and translucent then add the garlic and korma curry powder and allow to cook for a minute.
Add the chicken and all the marinade to the pot and allow to cook, stirring to prevent the marinade from catching and burning, for 5 minutes.
Add the chicken stock, stir to combine then reduce the heat and place a lid on the pot.
Allow to cook for 30-45 minutes until the chicken is cooked through.
Remove the lid then season with salt, pepper and sugar (if using) and allow to simmer for a further 10 minutes until the sauce has reduced slightly.
Serve the chicken korma over steamed rice with poppadoms and fresh coriander.
Notes
Korma curry powder can be replaced with the same quantity of garam masala/curry powder.