Chicken Korma With Cashew Nuts
This flavorful chicken korma recipe is a delightful combination of fragrant spices, tender chicken, and creamy sauce. The aromatic blend of cumin, coriander, and ginger creates a mouthwatering dish that is sure to impress. With a touch of cream and a sprinkle of fresh coriander, this dish is perfect served over a bed of white basmati rice. Enjoy the rich flavors and comforting warmth of this classic Indian dish!
— Constant Cookbook
Ingredients
- 3 tbsp sunflower oil
- 2 large onions
- 4cm/2in piece fresh root ginger
- ½ tsp cumin
- 2 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tsp chilli powder
- 4 cloves garlic
- 1.5kg/3lbs chicken breast
- 115g/4oz cashew
- 1 bay leaf
- salt and freshly ground black pepper
- 4 tbsp double cream
- handful fresh coriander
- white basmati rice
Instructions
- Heat the oil in a large saucepan, add the chopped onions and ginger and fry for 3-4 minutes, or until softened but not coloured. Add cumin seeds, ground coriander, ground cumin and chilli powder, if using, and lightly fry until aromatic. Stir in the chopped garlic and fry for one more minute.
- Add the chicken pieces, cashew nuts and bay leaf, and allow the chicken to brown slightly over a medium heat. Season with salt and freshly ground black pepper, cover with boiling water, and bring to the boil. Reduce the heat to a simmer and cook gently for 15 minutes.
- Stir in the double cream, turn up the heat and allow to bubble for 4-5 minutes, or until the sauce has thickened.
- Sprinkle over the chopped fresh coriander and serve with white basmati rice.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
Comments
No comments found.