Chicken Korma Recipe
Boneless chicken breast cooked in cream of cashew, coconut mixed nuts and golden raisins
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Cashew Paste
Soak cashew nuts in warm water for about 30 minutes. Drain and blend with a little water until smooth. Set aside.
Cook the Chicken
In a large skillet, heat the cooking oil over medium heat. Add the chopped onion and sauté until golden brown.
Add Aromatics
Stir in the minced garlic and ginger, cooking until fragrant, about 1-2 minutes.
Spice it Up
Add cumin, coriander, turmeric, salt, and black pepper. Stir well and cook for another minute.
Add Chicken
Add the boneless chicken breast pieces and cook until they are no longer pink, about 5-7 minutes.
Mix in Coconut Milk and Cashew Paste
Pour in the coconut milk and the prepared cashew paste. Stir to combine, then add the golden raisins and mixed nuts.
Simmer
Reduce heat to low and let the korma simmer for about 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
Garnish and Serve
Garnish with fresh cilantro and serve hot with rice or naan.