Chicken Korma

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Get ready to embark on a flavour-packed journey with my all-time favourite chicken korma! Unlike the usual sweet versions out there, my recipe is a tantalising explosion of spices that will leave your taste buds craving more.
This dish is not only a culinary delight but also a breeze to whip up and it might just make this chicken korma your new all-time favourite.
Serves 6 people.

oil of choice
60g cashews
40g white poppy seeds
6 brown onions, roughly chopped
100g natural yoghurt
2 tsp salt
1 tsp chilli powder
1 tsp turmeric powder
1 tbsp garam masala
12 chicken thighs, on the bone
2-3 tbsp double cream

– Place the cashews and poppy seeds in a small bowl. Cover in water and allow to soak for 15-20 minutes.

– Add 2 tbsp to a hot pan. Add the onions and cook on medium heat for 8-10 minutes until golden.

– Transfer the onions to a blender along with the cashews, poppy seeds, and 100ml water. Blitz to a paste and pour it back into the same pan. Cook for 5 minutes.

– Add the natural yoghurt. Mix well.

– Add the salt and all the spices. Mix well.

– Add the chicken thighs and stir to ensure the chicken is thoroughly coated. Cover and cook on low-medium heat for 40-45 minutes.

– Add the cream, stir through, and serve with some piping hot rice and a garnish of fresh coriander leaves.