Chicken Korma

Takes 45 minutes | Serves 4 |

Ingredients

1000 g boneless chicken thighs
250 g cashew nuts
400 ml plain yogurt
300 ml heavy cream
3 pieces onions
2 tsp salt
100 ml coconut flakes
750 ml chicken stock
8 cloves garlic
1 piece fresh ginger
some as needed neutral oil
2 tbsp coriander seeds
1 tbsp cumin
5 pieces green cardamom pods
1 tbsp chili powder
1 tbsp whole black peppercorns
3 pieces cloves
1 tsp cinnamon
1 tsp sugar
1 tbsp turmeric

Steps

Caramelize the Onions

• Heat neutral oil in a pan over medium heat.
• Add sliced onions and 1 tsp salt.
• Cook for 15–20 minutes until deep golden brown, stirring occasionally. Set aside.

Prepare the Spice Mix

• Grind all spices using a mortar and pestle or a spice grinder until fine.

Cook the Chicken

• Heat oil in a large pot over medium heat.
• Add the spice mix and let sizzle for a few seconds.
• Add chicken and cook for 10 minutes until lightly browned.

Make the Garlic-Ginger Paste

• Blend garlic and ginger with a little water until smooth.
• Add paste to the pot with chicken and mix well.

Simmer the Dish

• Pour in chicken stock.
• Let simmer for 25 minutes until chicken is tender.

Prepare the Cashew-Coconut Puree

• Blend caramelized onions, cashews, and coconut flakes with a little water until smooth.
• Stir mixture into the pot along with heavy cream and yogurt.
• Adjust sauce thickness with water or chicken stock if needed.
• Let simmer for a few more minutes.

Final Touches

• Taste and adjust seasoning with salt if necessary.
• Stir in finely chopped fresh coriander.
• Garnish with extra coriander and toasted cashew nuts.

Serve & Enjoy

• Serve hot with rice, naan, and raita.