Chicken Korma
Indulge in a creamy Chicken Korma, bursting with spices and rich flavors, perfect for a cozy dinner.
Ingredients
- 800 g chicken thigh fillet
- 2 large onions
- 3 garlic cloves
- 25 g fresh ginger
- 75 g cashew nuts
- 3 tbsp ghee
- 2 tsp garam masala
- 1 tsp ground cardamom
- 1 tsp turmeric
- 3 dl yoghurt
- 2 dl cream
- 1 dl water
- 1 tsp salt
How to make it
- Pat the chicken thigh fillet dry and cut it into bite-sized pieces. Blend the onions, garlic, ginger and cashew nuts with the yoghurt and water into a smooth pale paste.
- Heat the ghee in a heavy pot over medium heat. Add the onion paste and cook, stirring often, until it turns glossy, thick and lightly golden at the edges.
- Stir in the garam masala, ground cardamom and turmeric, and cook for 30 seconds until fragrant and the spice paste darkens slightly.
- Add the chicken and salt, then stir until every piece is coated. Cook for 5 minutes so the outside loses its raw pink colour.
- Pour in the cream, lower the heat and simmer gently for 20 minutes, stirring now and then, until the chicken is tender and the sauce is thick, pale and velvety.
- Let the korma rest for 5 minutes, then spoon it into shallow bowls so the chicken sits in a smooth, creamy sauce with a few cashew flecks visible on top.
