Chicken Korma

I’ve always wanted to try making this, but I’ve always been scared that it turns out wrong. Finally made it tonight and it’s delicious!

Time: 1.5 hours  Portions: 6


6 Chicken breasts (deboned and skinned)
50g Butter (for frying chicken)
2 tbls Oil
2 Onions (finely chopped)
4 Cloves garlic (finely chopped)
2 tbls Fresh ginger (grated)
8 Cardamom (seeds only)
1 Cinnamon stick
1 tsp Curry powder
1 tsp Turmeric
3 tsp Ground coriander
1 tbls Cumin
1 Bay leaf
1 tbls Flour
100ml Milk
250ml Cream
Black pepper
2 tbls Plain full cream yoghurt
3 tsp Caster sugar
1 Cup cashew nuts
1 Cup chicken stock (made with 2 cubes)


Start by prepping all your ingredients before you begin cooking. Cut chicken breasts into small blocks. Combine coriander, cumin, cardamom, turmeric, caster sugar and curry powder. Combine flour and milk.

Fry onion, garlic, cinnamon and ginger over medium heat for 5min. Add the spices. Mix well. Add flour and milk mixture to the pan. Add Bay leaf. Add chicken stock and bring to a boil. Turn heat to medium low and allow to simmer for 10min. Remove from heat and use a hand mixer to smooth it out a little. Return to heat. Spice the chicken to taste. In a separate pan, fry on medium high, adding the yoghurt half way through. Make sure chicken is properly cooked. Add chicken to sauce and simmer for another 10min. Add cream and cashew nuts and mix well. Simmer for another 5min. Remove bay leaf and cinnamon before you dish up.

Serve with rice or Naan breads.


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