Chicken korma with cashew nuts recipe

Spice up a mid-week dinner with this easy korma. Photo / Fresh Media

Rich and creamy, this beautiful chicken korma recipe is simple yet super tasty. It doesn’t take long to pull together and you can just add rice or naan and a salad for a complete meal.

Chicken korma with cashew nuts

Serves 4

Ingredients

800g boneless chicken thighs

1 inch ginger

8 cloves garlic

2 Tbsp lemon juice

3 Tbsp oil

1 onion, diced

3 Tbsp tomato paste

1 cup cream

1 ½ cup Greek yogurt

½ cup natural cashews

½ cup coriander

Salt to taste

Korma sauce

½ cup natural cashews

¼ cup oil

1 Tbsp honey

1 tsp honey

1 tsp turmeric

1 tsp cinnamon

2 tsp garam masala

1 tsp cumin

½ tsp cracked black pepper

Method

1. Cut the chicken thighs into 3 pieces. Mix the chicken in a bowl with the minced ginger, garlic and olive oil. Cover and refrigerate for 30 minutes.
2. Add all the sauce ingredients into a food processor and blitz. Set aside.
3. Heat a large deep pot or pan with oil. Add the onions and sauté for 5 minutes. Add the chicken to the pan and sauté until golden brown on both sides.
4. Pour in the korma sauce, stir in the tomato paste, and cook out for 2 minutes.
5. Add the yogurt and cream and season to taste with salt and pepper.
6. Cook on a low heat for 30 minutes, stirring often. Add a splash of water if the sauce is too thick.
7. Sprinkle the cashew nuts on top and garnish with fresh coriander.