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Chicken korma

PT1H30M

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Ingredients

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Chicken korma

To garnish

  • 20g of edamame beans, shelled
  • saffron
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Method

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1
To make the cashew and onion sauce, add the chopped onions, cashew nuts, cassia, cardamom, bay leaves, green chillies and roughly 1l of water to a large saucepan. Bring to boil, cover with a lid and simmer for 30 minutes
2
Meanwhile, cut each chicken breast into 4 or 5 pieces and place in a bowl. Add the ginger-garlic paste, salt, ground cardamom and half of the yoghurt. Mix well and set aside
3
Once the onions and cashew nuts are cooked, transfer to a shallow tray to cool. Discard the whole spices and green chillies and blitz the onion and cashews into a smooth paste. Set aside
4
Heat 1 tbsp of ghee in a large saucepan, then add the khoya and the remaining yoghurt. Cook over a medium heat, stirring constantly for 5 minutes. Add the puréed onion-cashew sauce and a pinch of salt and simmer for 20 minutes. Set aside
  • 1 tbsp of ghee
  • 20g of khoya, or evaporated, unsweetened milk
  • 50g of yoghurt
5
To serve, heat 1 tbsp of ghee in a saucepan, add the marinated chicken and sauté over a medium heat for 5 minutes. Add the cooked onion-cashew sauce and simmer for 15 minutes, or until the chicken is cooked through
  • 1 tbsp of ghee
6
Check and adjust the seasoning if necessary then add the 50g edamame beans and the single cream
  • 50ml of single cream
  • 50g of edamame beans, shelled
7
Mix well and serve sprinkled with edamame peas and a few saffron threads
  • saffron
  • 20g of edamame beans, shelled
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Chicken korma

 
 

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