New Chicken Korma


This is a slightly different take on my other Chicken Korma recipe. Just a little bit spicier, but possibly my favourite so far. Don’t be alarmed by the amount of ingredients, most of them are spices.

Time: 1 hour  Portions: 6


4 Deboned skinless chicken breasts
2 tsp Garam masala
2 tsp Curry powder
Salt & black pepper to taste

Korma Sauce:
2 Onions (finely chopped)
3 tsp Crushed garlic
4 tsp Curry powder
2 tsp Turmeric
2 tsp Masala
1 tsp Coriander
1 tsp Salt
1 tsp Black pepper
1/2 tsp Cinnamon
1/2 tsp Cumin
1/4 tsp Ground cardamom
1/8 tsp Nutmeg
3 Large tomatoes (or 1/4 cup tomato puree)
1 Tbls Crushed ginger
1/2 Cup cashew nuts (crushed)
1/2 Cup cashew nuts (whole)
1 Cup coconut milk
1.5 Cups plain full cream yoghurt
1/2 Small chili minced
1 Tbls Brown Sugar


Drizzle the chicken with a bit of olive oil and cover the chicken fillets with the masala, curry powder, salt and pepper. Cut into chunks and grill in a pan over medium/high heat until cooked through. Remove and set aside. In a non metallic bowl, puree the onion, garlic and 1 cup of water. In a separate bowl, mix together all the spices. Heat a bit of olive oil over medium heat. Fry the onion mix for 2-3min. Add the tomato, ginger, crushed nuts, coconut milk, yoghurt, chili, spices and brown sugar. Turn the heat to low and simmer for 30min. Add the chicken pieces and simmer for another 15-20min. Before serving, add another half a cup of whole cashews and mix it through.

Serve with naan breads or rice.


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