Chicken Korma

Serves: Approx. 6

INGREDIENTS

800g boneless chicken thighs

1 inch ginger

8 cloves garlic

2 tbsp lemon juice

3 tbsp oil

1 onion diced

3 tbsp tomato paste

1 cup cream

1 ½ cup Greek yogurt

½ cup FreshLife Natural Cashews

½ cup coriander

Salt

 

Korma Sauce:

 ½ cup FreshLife Natural Cashews

¼ cup oil

1 tbsp honey

1 tsp honey

1 tsp turmeric

1 tsp cinnamon

2 tsp garam masala

1 tsp cumin

½ tsp crack black pepper

Serve with:

Rice
Naan

METHOD

  • Cut the chicken thighs into 3 pieces. Marinate the chicken, in a bowl add the minced ginger, garlic and olive oil. Set aside in the fridge for 30 minutes.

  • Add all the sauce ingredients into a food processor and blitz. Set aside. Heat a large deep pot or pan with oil. Add the onions & sauté for 5 minutes. Add the chicken into the pan sauté until golden brown on either side.

  • Pour in the korma sauce, tomato paste and cook out for 2 minutes.

    Pour in the yogurt, and cream. Season with salt and pepper.

    Cook on a low heat for 30 minutes stirring often. Sprinkle the cashew nuts on top.

    Add a splash of water if the sauce is too thick.

  • Serve with rice and naan. Garnish with fresh coriander on top.

 
Main Meals, FakeawaysSarah BlazeyCashews