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Chicken Korma

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Korma is a delicious gravy usually made with onions, spices, nuts, yogurt, seeds,coconut, vegetables or meat. It originated in the Indian subcontinent during the Mughal Era and later became immensely popular across the world.

Chicken Korma

Korma is a delicious gravy usually made with onions, spices, nuts, yogurt, seeds,coconut, vegetables or meat. It originated in the Indian subcontinent during the Mughal Era and later became immensely popular across the world.
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Servings 4 servings

Ingredients
  

Onion-Cashew Sauce

  • 2 White onions peeled, rough chopped
  • 30 g Cashew Nuts raw
  • 4 pods Cardamom Green
  • 2 pc Cassia Bark
  • 4 Bay Leaves dried
  • 2 Green Chillies whole, with stalks

Garnish

  • Few Dehydrated Rose Petals
  • 1/2 tbsp Toasted Almond Flakes

Other Ingredients

  • 4 Medium Chicken Breasts
  • 30 g Ginger and Garlic paste
  • 1/4 tbsp Cardamom Powder
  • 100 g Yogurt
  • 2 tbsp Ghee
  • 20 g Khoya (or evaporated, unsweetened milk)
  • Salt
  • Few Threads of Saffron (optional)
  • Shelled Edamame
  • 60 ml Single Cream

Instructions
 

  • In a large saucepan, add chopped onions, cashew nuts, cassia bark, cardamom, bay leaf, green chillies and roughly 1 litre of water, bring to boil, cover with a lid and simmer for 30 minutes.
  • Transfer to a shallow tray to cool.
  • Remove whole spices and green chillies and blitz the onion and cashew into a smooth paste, set aside.
  • In a large sauce pan, heat 1tbsp of ghee then add yogurt and khoya and cook over medium heat, stirringconstantly for 5 minutes, then add the puréed onion-cashew sauce, salt andsimmer for 20 minutes and set aside.
  • Cut each chicken breast into 4 or 5 pieces, add ginger-garlic paste, salt, cardamom powder and yogurt; mix well and set aside.

To finish:

  • Heat 1 tbsp of ghee and add the marinated chicken and sauté over medium heat for 5 minutes, then add the cooked onion-cashew sauce and simmer for 15 minutes or until the chicken is cooked through.
  • Check seasoning, add saffron, edamame peas and single cream.
  • Mix well and serve garnished with dehydrated rose petals and toasted almond flakes.

 

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