Chicken Korma
This is an aromatic, nutty and mild curry
Makes enough for: 2 people
Ingredients
- 45 mls canola oil
- 3 whole cloves
- 3 cardamom pods, lightly crushed
- 2 bay leaves
- 1 quill cinnamon
- 1 large onion, peeled and finely diced
- 4 cloves garlic, peeled
- 2.5 cm fresh root ginger, peeled and diced
- 151.25 mls water, divided
- 5 mls ground coriander
- 10 mls tomato paste
- 2.5 mls ground turmeric
- 0.625 mls cayenne pepper
- 500 g chicken fillets, cubed
- salt and freshly ground black pepper to season
to finish:
- 40 g roasted and salted cashew nuts
- 5 mls water
- 5 g fresh coriander, roughly chopped
Method
- Place the oil into a large frying pan that has a lid and heat over a medium to high temperature
- Add the cloves, cardamom, bay leaves and cinnamon and cook until fragrant
- Add the onion and cook until soft
- Place the garlic, ginger and 1.25mls water into a spice grinder, and blitz until fine
- Add to the frying pan, together with the tomato paste, coriander, turmeric and cayenne, mix well and leave to cook for 5 minutes
- Add the chicken, season to taste, cook to seal, and then add the rest of the water
- Bring to the boil, reduce the temperature, cover and simmer for 15 minutes
to finish:
- Place the cashews and water into a blender and blitz until a paste forms
- Add to the chicken and mix in well to combione and cook for 3 minutes
- Serve garnished with the fresh coriander