Golden Chicken Korma
Over a year ago
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Ingredients
- 25g Root ginger
- 5 Cloves garlic
- 40g Cashews
- 4 TBsp Oil
- 1 tsp Caraway seeds
- 7.5 Cm Cinnamon stick
- 6 Cloves
- 2 Bladed mace
- 10 Green Cardamom pods
- 10 Black peppercorns
- 2 bay leaves
- 1 Onion
- 600g Chicken
- 160g Plain yogurt
- 1 Rounded Tsp Ground Coriander
- 1/3 Tsp Turmeric
- 3 Tbsp Ground Almonds
- 4 Tbsp Double Cream
- 1 Tbsp Poppy seeds
- 30 - 40g Creamed coconut
- 1 - 2 Tsp Lemon juice
Accompaniment
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Method
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1
Blend ginger and garlic with a little water to make a paste seperatly blend the cashews with enough water to cover and set both aside.
heat the oil in a pan and add the whole spices fry for 10 - 20 seconds, add the onion and cook till soft but not coloured, add the ginger garlic paste cook till the liquid has dryed up and the garlic smells cooked.
Add the chicken, yogurt, coriander, turmeric, add enough water to come half way up the chicken, bring to the boil and cook gently for 20 - 30 mins.
Once the chickn is done add the ground almonds cashew nut paste, cream, poppy seeds and cocout simmer for 5 mins then add lemon juice.
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