Korma Chicken Recipe
Boneless Chicken cooked in a creamy Cashew sauce with Chef’s special spices
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Ingredients
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Main Ingredients
Spices
Garnish
Method
Preparation
- 1
Soak Cashews
Soak the cashews in warm water for about 30 minutes. Drain and set aside.
- 2
Cooking
- 3
Cook Chicken
In a large pan, heat a little oil over medium heat. Add the boneless chicken pieces and cook until they are browned and cooked through. Remove and set aside.
- 4
- 5
Add Tomato Puree
Stir in the tomato puree and cook for 5 minutes, allowing the flavors to meld.
- 6
Blend Cashews
In a blender, combine the soaked cashews with coconut milk and blend until smooth. Pour this mixture into the pan.
- 7
Add Spices
Add coriander powder, turmeric powder, garam masala, salt, and black pepper to the sauce. Stir well and let it simmer for 10 minutes.
- 8
Combine Chicken and Sauce
Add the cooked chicken back into the pan, mix well to coat the chicken in the sauce, and simmer for an additional 5 minutes.
Serving
- 9
Garnish
Chop the fresh cilantro and sprinkle it over the Korma chicken before serving.
- 10
Serve
Serve hot with steamed rice or naan bread.