500g chicken cut into 2 inch cubes
250g onion peeled and finely chopped
3 tbsp vegetable oil
60g unsalted cashew nut (ground)
1 inch cinnamon stick (ground)
2 small cardamon pods shelled (ground)
4 cloves (ground)
1 chilli finely chopped
2 cloves garlic peeled and finely chopped
½ inch ginger peeled and finely chopped
1 tsp salt
1 tsp coriander powder
3 tsp cumin powder
pinch of turmeric
1 small carton plain yoghurt or half yoghurt and half double cream
250ml of cold water
Ingredients
Korma chicken
Method
Heat oil in a pan over medium low heat.
When hot add chopped onions and fry until golden brown.
Turn heat to low and add the spices and cashew nuts. Stir thoroughly.
Now put yoghurt in and stir, add chicken and water. Stir thoroughly.
Bring it to the boil and turn heat to low, cover and let simmer for about 25-30 minutes or until the sauce reduced and turned fairly thick.