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Chicken Korma

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Prep Time 10 mins
Cook Time 19 mins
Servings 4 people

Ingredients
  

  • 2 tbsp ghee or vegetable oil
  • 1 onion (finely chopped)
  • 3 chicken breasts (chopped into chunks)
  • 2 tsp ginger garlic paste
  • 1 tsp fennel and cumin seeds (mixed)
  • 1 tsp garam masala
  • 2 tsp mild chilli powder or homemade masala (optional or use less or more depending on preference)
  • ½ tsp turmeric
  • salt to taste
  • 2 tbsp tomato paste
  • 1/2 cup Greek or natural yogurt
  • 1/2 cup heavy cream
  • 4 tbs ground cashews
  • 1 1/2 tsp sugar
  • 2 tbs heavy cream (garnish)

Instructions
 

  • Heat the ghee in a large pot or saucepan over a medium heat.
  • Add in the onions to fry until translucent
  • Add in the chicken chunks and cook for 5 minutes, stirring occasionally, until the chicken is sealed.
  • Now add in the ginger garlic paste, and the rest of the spices and the salt. Stir to coat the chicken whilst adding in the tomato paste. Allow to cook for a few minutes adding a little water if needed to avoid the bottom burning.
  • Slowly add in the yoghurt, heavy cream, ground cashews and sugar
  • Combine everything together to bring it to a gentle boil, then simmer for 10 minutes, until the chicken is cooked through.
  • Drizzle over heavy cream then the coriander for garnish and switch off the heat.
  • Serve with fluffy fragrant rice and/or hot rotis.