Chicken korma thighs is a delectable recipe using economical chicken thighs as the star of the show. The aromatic sauce made with cashew nuts and warm Indian spices is lick-your-plate-delicious without being overly spicy, making this a great family recipe.
Soak the cashew nuts in boiling water for 30 minutes or in cold water overnight. This is an important step that can't be skipped as the soaked cashews blend much finer into a creamier sauce.
Once soft, strain the cashews then transfer to a blender with a quartered onion, peeled garlic cloves, fresh ginger, a sliced chilli and the remaining spices.
Blend until smooth.
Heat a tablespoon of oil in a large skillet or deep pan set over medium-high heat then add the curry paste and cook for 5 minutes, stirring continuously, until fragrant.
Pour the coconut milk and chicken broth into the pan and season with salt, black pepper and sugar.
Stir together then add the chicken thighs.
Partially cover with a lid and reduce to medium heat then allow to simmer for 30-40 minutes until the chicken is soft and cooked through.
Taste and adjust seasoning if necessary then serve over basmati rice and garnish with cilantro/fresh coriander.