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Chicken Korma
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Source: Internet
| Dish Details: INGREDIENTS: | |
| 50g | natural cashew nuts |
| 3 tbsp | sunflower or soya oil |
| 2 | bay leaves, crumbled |
| 1 large | onion, thinly sliced |
| 1 | garlic clove, crushed, or 2½ tsp garlic paste |
| 2.5 cm cube | ginger, peeled and finely grated |
| 1 tbsp | coriander |
| 1 tsp | ground cumin |
| ½ tsp | ground turmeric |
| ½ tsp | chilli powder |
| 8 | chicken thighs, skinned |
| 75g | whole milk natural yoghurt, beaten |
| 140ml | single cream |
| To garnish | |
| 1 tbsp | toasted flaked almonds |
| ½ tsp | paprika |
| 1 tsp | salt, or to taste |
| ¼ tsp | freshly ground pepper |
Garlic Rice, to serve
PREPARATION:
1. Put the cashews in a small bowl and pour over 100ml boiling water. Set aside for 15-20 minutes. 2. In a heavy-based pan with a tight-fitting lid, heat the oil over a medium heat. Add the bay leaves. Allow to sizzle for 15-20 seconds, then add the onion, garlic and ginger. Fry until the onions are soft and slightly brown (8-9 minutes).
3. Add the coriander, cumin, turmeric, chilli powder and pepper. Fry for 30 seconds. Add 50ml hot water. Stir until the water evaporates.
4. Add the chicken. Increase the heat to medium-high. Fry, stirring all the time, until the chicken changes colour.
5. Add the yoghurt, salt and 50ml hot water. Stir and mix thoroughly. Cover the pan tightly, reduce the heat to low and cook for 25-30 minutes, stirring occasionally.
6. Put the cashews, along with the water in which they were soaked, into a blender. Add the cream and purée until smooth. Add to the pan.
7. Cover again and simmer for a further 15-20 minutes, stirring occasionally (you can simmer uncovered to reduce the sauce if necessary), then remove from the heat and transfer the korma to a serving dish.
8.Garnish with the toasted almonds and sprinkle the paprika over the top. Serve with Garlic Rice.
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