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
Recipe: Chicken and Cashew Korma