Chicken Korma with Cashew Nuts
This creamy and fragrant Chicken Korma with Cashew Nuts is perfect for those with a milder palate. It is delicious served with fluffy steamed basmati rice.
Ingredients
- 3 tbsp vegetable oil
- 1 cinnamon stick
- 4 cardamom pods
- 4 cloves
- 1 large onion (sliced)
- 2 cloves garlic (minced)
- 1 inch ginger (peeled and grated) (30g)
- 20 oz boneless skinless chicken thighs (cut into bite size pieces) (565g)
- Salt to taste
- 3 small potatoes (cubed)
- 10 cherry or grape tomatoes, halved
- ½ cup plain yogurt (115g)
- ½ cup cashew nuts (roasted) (60g)
Spice Paste
- 2 tbsp ground coriander
- 1 tsp ground fennel (jintan manis)
- ½ tsp ground cumin (jintan putih)
- ½ tsp ground turmeric
- ½ tsp chili powder
- ¼ tsp ground pepper
- 10 raw cashew nuts (ground to a paste)
- 3 tbsp water
Instructions
- Combine all spice paste ingredients in a bowl with 3 tablespoons of water to form a paste.
- In a medium sized pot, heat vegetable oil. Fry cinnamon stick, cardamom pods, and cloves for 1 to 2 minutes or until spices start to pop.
- Add onion, garlic, and ginger and fry for another 2 minutes.
- Then add spice paste and continue to cook for 4 to 5 minutes over medium heat. Stir constantly so that the spices do not burn.
- Now, add chicken and continue to cook for another 4 to 5 minutes.
- Pour in ½ cup (120ml) water, cover, and bring to a boil. Reduce heat and allow it to simmer for 10 minutes.
- Season with salt to taste. Add potatoes and continue to cook for 10 minutes.
- Finally, add tomatoes and stir in yogurt. Allow it to simmer for about 3 minutes.
- Turn off heat and let korma sit for 10 minutes.
- Sprinkle roasted cashew nuts on the top and served with steamed basmati rice.
Nutrition
Calories: 370kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice