This Friday Feast is more of a Friday Follow-on…
I shared with you all on Monday, my super delicious Beef Cheek Saag Gosht and this Chicken Korma is the perfect partner in Indian banquet crime.
It’s also equally delicious on it’s own.
Who doesn’t love a Korma…?
The smooth, creamy mild sauce, with the meltingly tender meat ohhhh yeahhhh!
India is a country I’ve always been fascinated by, but never had the chance to visit.
And, being a self proclaimed Curry-Muncher, I could certainly eat spicy food all day, every day…
I was undoubtedly Asian in a past life.
My husband Cory however, is a very different kettle of fish.
Long ago, he was severely scarred by an unholy kidney infection, which tragically coincided with a meal of Curried Sausages (I KNOW! Curried Sausages… WTF? I’m truly scarred by the concept of that dish…).
Anyhoo, this unfortunate pairing put the poor man off curry for life… until he met me.
My penchant for all things spiced, compelled him to open his mind and his stomach once again, and although it took me a couple of years to do so, he is once again an avid lover of Indian food.
Chicken Korma is one of his favourites and it makes a regular appearance on our dinner table, not just because it’s so super easy, but it’s also pretty quick.
This recipe is my Cashew version (I sometimes use Almond meal instead) and, is it traditional…? Probably not, since I’m not of Indian descent, but in any case, it’s bloody tasty!
Now, I just need to get him back onto Thai food and my life would be complete…
Until Monday xxx
- 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 ¼ cup of Roasted Cashews
- Fresh Coriander leaves and extra roasted Cashews to serve.
- Process the onion, garlic and ginger until a paste has formed.
- 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.
- 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.
- ***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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