Chicken and Cashew Korma

Preparation time
15 mins
Cooking time
45 mins
4 people
Meal course
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Posted on
Chicken and Cashew Korma

1kg Chicken Thighs halved
2 tbs Ghee – or veg oil will do
1 medium Brown Onion
3 large cloves Garlic
3cm piece of fresh Ginger
4 Cardamon pods crushed lightly
½ tsp of Hot Chilli powder – or to taste (Korma is supposed to be a mild curry)
1 tsp each of – ground Ginger, ground Cinnamon, ground White Pepper, Fenugreek seeds.
2 tsp each of – Coriander seeds, Cumin seeds roughly crushed in a mortar and Pestle or substitute for ground
2 tsp each of – ground Turmeric, Salt.
1 can crushed tomatoes
1 can coconut milk
3 tbs Cashew meal – Process or crush in a Mortar and pestle 1/4 cup of Roasted Cashews
Fresh Coriander leaves and extra roasted Cashews to serve

  1. Process the onion, garlic and ginger until a paste has formed.
  2. Heat the ghee in a heavy based saucepan. Add the onion paste and fry until translucent and fragrant. Add all the spices. Fry for a couple of minutes until fragrant and cooked.
  3. Add tomatoes, coconut milk and raw chicken. Bring to boil and cook, covered over low heat at a slow simmer until the chicken is tender – about 45-50 minutes. Add Cashew meal to taste until desired thickness. Serve sprinkled with chopped fresh coriander and extra Cashews.
  4. ***Tip: To roast the Cashews, place on a baking tray into a pre-heated 200c oven for 10-15 minutes (Or be lazy like me and buy them already dry roasted... ) *** Tip: If you don't have Cashews, I also substitute for Almond meal sometimes too

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