Chicken Korma
Ingredients
- 1/4 cup cashews
- 2 tablespoons canola oil
- 1 onion [sliced]
- 1 tablespoon fresh ginger [chopped]
- 2 garlic clove [chopped]
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 1/4 pounds chicken breast [skinless and boneless - cut into 1cm strips]
- 1/2 cup chicken stock
- 1/4 cup tomato sauce
- 3/4 teaspoon salt
- 1/2 cup Full Cream Yoghurt
- 2 teaspoons cornflour
- 300 g basmati rice
- 4 Naan bread [optional]
Instructions
- Place cashews in a small bowl and add 1/4 cup boiling water. Let stand for 15 minutes.
- Meanwhile, prepare rice according to packaging instructions.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion, ginger and garlic; cook for 3 minutes, stirring occasionally. Stir in curry and turmeric and cook for 30 seconds. Add chicken and cook for 3 minutes, stirring occasionally.
- Stir in broth, tomato sauce and salt; simmer for 3 minutes, stirring occasionally.
- Meanwhile, in a food processor, blend cashews with soaking water and yogurt until smooth. Add to skillet and simmer for 2 minutes. Blend cornstarch with 1 tbsp water and stir into skillet. Cook for 1 minute, until thickened.
- Serve chicken with cooked rice and, if desired, naan bread.
Notes
We recommend you make a tomato and onion salad with this dish. You could also serve chutney and coconut flakes on the side.
Tried this recipe?Let us know how it was!
