Chicken Korma

Ingredients

• Boneless, skinless chicken thighs, cut into bite-size pieces 600 g
• Plain whole-milk yogurt 120 g
• Ground turmeric 1/2 tsp
• Salt 1 tsp
• Cashews 50 g
• Ghee 2 tbsp
• Green cardamom pods 4
• Cinnamon stick 1 (5 cm)
• Onions, thinly sliced 2 medium (250 g)
• Ginger-garlic paste 25 g
• Ground coriander 2 tsp
• Heavy cream 100 ml
• Sugar 1 tsp
• Garam masala 1 tsp

Instructions

1. 1

   Mix the chicken with the yogurt, turmeric and half of the salt and leave to marinate for 20 minutes.

2. 2

   Soak the cashews in hot water for 15 minutes, drain and blend them with 100 ml fresh water to a smooth paste.

3. 3

   Heat the ghee in a wide pan over medium heat, fry the cardamom and cinnamon for 1 minute, then add the onions and cook for 12-15 minutes until soft and light golden.

4. 4

   Add the ginger-garlic paste and coriander and cook for 1 minute, then add the chicken with its marinade and cook for 5 minutes, stirring.

5. 5

   Stir in the cashew paste and 100 ml water, cover and simmer for 20 minutes until the chicken is cooked through.

6. 6

   Add the cream, sugar, garam masala and remaining salt and simmer uncovered for 5 minutes until the sauce is thick.

7. 7

   Remove the whole spices and serve with basmati rice or naan.