Growing up Indian food was the take out meal my family enjoyed. From tandoori chicken, curries, Kormas and Indian sweets. They certainly were a favourite and still are. Making this chicken korma reminded me of those special moments we enjoyed authentic Indian food and quality family time. Fast forward to now its a staple on our weeknight menu. It’s creamy, savoury flavour will give you the biggest hug when you’re in need of a hearty comfort meal. Well that’s how I felt after eating this chicken korma. Not to mention it’s perfect for those chilly nights or in the words of my sister all day everyday..lol
For this recipe you will need
Ingredients
Serves |3-4|
- 1 kg chicken thighs/ drumsticks
- 3 White Onions
- 6 Cardamom pods + 6 Cloves + 1/2 Cinnamon Stick (Powder form = 1/4 Tsp of each)
- 2 Tsp Coriander powder
- 1/2 Tsp Turmeric Powder
- 1 Tsp Chili Powder
- 1 Tsp Ginger & Garlic Paste
- 3/4 cup Natural Yoghurt
- 1 Bunch Fresh Dhania (Cilantro)
- 1 Tbsp Apple Cider Vinegar (or a squeeze of lemon)
- Salt and pepper to season
- 1/4 Cup Cashew cream or 2 tbsp cashew nut butter
Method
- Thinly slice the onions lengthways. Heat up some oil in a wide pan on a high heat then add in the whole spices. Once the spices begin to sizzle toss in the onions and saute for 10 mins until caramelised. Add in 1/2 tsp of salt followed by the ginger and garlic paste, and saute for another 2-3 mins.
Next add in all the dried spices (coriander, chilli, turmeric), stir for 2 minuets then add in the chicken pieces skin side down. Coat the chicken pieces with the sautéed onions and cook for a few minuets covered, on a medium flame. Finely chop the cilantro stalks and add them in. - Next take the pan off the heat and pour in the natural yoghurt. Thoroughly coat each chicken piece with the yoghurt mixture then return the pot to a low flame.
- Pour in a 1/2 cup of water, stir then cover and simmer for 15- 20 mins. About 5 mins before it’s ready add in the cashew nut cream, stir and cover. This is what gives the korma a creamy texture. Lastly add the vinegar or a squeeze of fresh lemon.
Cashew Cream
- To make the cashew cream. Soak 1/2 cup raw cashews in hot water for 2-4mins then blend with the water until creamy.
Serve the Korma with either rice, Naan or chapatti and some greens of your choice. If you’re feeling special pour yourself a glass of white to go with it.
Enjoy!
If you do give this recipe a go be sure to leave me a comment & rating to tell me what you think. Don’t forget to tag me on my socials @dinewithjemutai using the #DinewithJemutai so I can see your creations and share it with the online community. Enjoy!
Yours,
Jemutai.
