Chicken Korma
- Cook
- 48 min
-
[LOW] 5 min + 40 min
[MED] 3 min
2 chicken thighs, boneless, skin-on, cut into 2” pieces
Marinade
½ cup (100 g) plain yogurt
1 tablespoon curry powder
1 teaspoon kosher salt
⅓ cup (50 g) cashew nuts
⅞ cup (200 ml) water
2 tablespoons coconut oil
1 onion, chopped
1 clove garlic, grated
1 piece fresh ginger, peeled, grated
½ green bell pepper, seeded, cut into bite-sized pieces
Spices A
½ teaspoon fennel seeds
10 whole cloves
10 cardamom pods
1 cinnamon stick
1 bay leaf
1 red chili pepper, halved lengthwise, seeded
Spices B
2 teaspoons ground coriander
1 teaspoon garam masala
1 tablespoon ground paprika
½ teaspoon ground nutmeg
½ teaspoon ground cumin
¼ teaspoon chili powder
1 ½ teaspoons kosher salt
⅞ cup (200 ml) coconut milk
⅜ cup (100 ml) milk
In a large bowl, mix the ingredients for Marinade and coat the chicken. Marinate for at least 30 minutes, preferably overnight.
In a separate pot, combine cashew nuts and water. Bring to a boil over medium heat, then reduce the heat to low and simmer for another 5 minutes. Once the cashews have softened, transfer the cashews and water to a food processor. Blend until a smooth paste forms; set aside.
Add coconut oil and Spices A to the pot and heat over [LOW] heat, stirring constantly to prevent burning. Once fragrant, add onions, chili peppers, garlic and ginger. Sauté for about 10 minutes or until the onions turn brown.
Place the chicken from Step 1 along with the marinade into the pot and stir to combine. Cover and simmer for 30 minutes.
Add the cashew nut paste from Step 2, along with Spices B, salt, coconut milk, and milk into the pot. Stir well to combine. Cook over [MED] heat for about 3 minutes, or until it comes to a boil. Serve with rice or naan.
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