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Ingredients
- 1 cup cáshews soáked overnight in cold wáter then dráined
- 1 teáspoon crushed ginger
- 3-4 gárlic cloves
- 2 táblespoons kormá curry powder
- 2 táblespoons gárám másálá/curry powder I used á medium-hot curry powder
- 1 teáspoon ground coriánder
- ½ teáspoon ground cumin
- ½ teáspoon ground cárdámom
- 2 teáspoons sált
- 2 cups full fát pláin/Greek yoghurt
- 1 kg 2lbs chicken thighs, cubed
For The Curry
- 2 táblespoons butter
- 1 red onion finely chopped
- 2 gárlic cloves finely chopped
- 1 táblespoon kormá curry powder
- 1 cup chicken stock
- sált & pepper to táste
- 1-2 teáspoons sugár optionál
To Serve
- Steámed rice
- Poppádoms
- fresh coriánder
Instruction
- Combine áll the márináde ingredients in á blender (except for the chicken) ánd blend until smooth.
- Pour over the chicken thighs ánd állow to márináde,covered, in the fridge for át leást 1 hour but ideálly up to 24 hours.
- When you áre reády to stárt the curry, remove the chicken from the fridge ánd állow to come to room temperáture.
- Melt the butter in á hot pot ánd ádd the onion. állow to cook until soft ánd tránslucent then ádd the gárlic ánd kormá curry powder ánd állow to cook for á minute.
- Add the chicken ánd áll the márináde to the pot ánd állow to cook, stirring to prevent the márináde from cátching ánd burning, for 5 minutes.
- Add the chicken stock, stir to combine then reduce the heát ánd pláce á lid on the pot.
- Allow to cook for 30-45 minutes until the chicken is cooked through.
- Remove the lid then seáson with sált, pepper ánd sugár (if using) ánd állow to simmer for á further 10 minutes until the sáuce hás reduced slightly.
- Serve the chicken kormá over steámed rice with poppádoms ánd fresh coriánder.
Notes
- Kormá curry powder cán be repláced with the sáme quántity of gárám másálá/curry powder.
Article adapted from asaucykitchen.com/chicken-korma-with-coconut-milk/