Ingredients

The following ingredients have 5 Servings
  • 1 cup cashews (soaked overnight in cold water then drained)
  • 1 teaspoon crushed ginger
  • 3-4 garlic cloves
  • 2 tablespoons korma curry powder
  • 2 tablespoons garam masala/curry powder (I used a medium-hot curry powder)
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon ground cardamom
  • 2 teaspoons salt
  • 2 cups full fat plain/Greek yoghurt
  • 1 kg 2lbs chicken thighs, cubed
  • 2 tablespoons butter
  • 1 red onion (finely chopped)
  • 2 garlic cloves (finely chopped)
  • 1 tablespoon korma curry powder
  • 1 cup chicken stock
  • salt & pepper to taste
  • 1-2 teaspoons sugar (optional)
  • Steamed rice
  • Poppadoms
  • fresh coriander

Instruction

  • Combine all the marinade ingredients in a blender (except for the chicken) and blend until smooth.
  • Pour over the chicken thighs and allow to marinade,covered, in the fridge for at least 1 hour but ideally up to 24 hours.
  • When you are ready to start the curry, remove the chicken from the fridge and allow to come to room temperature.
  • Melt the butter in a hot pot and add the onion. Allow to cook until soft and translucent then add the garlic and korma curry powder and allow to cook for a minute.
  • Add the chicken and all the marinade to the pot and allow to cook, stirring to prevent the marinade from catching and burning, for 5 minutes.
  • Add the chicken stock, stir to combine then reduce the heat and place a lid on the pot.
  • Allow to cook for 30-45 minutes until the chicken is cooked through.
  • Remove the lid then season with salt, pepper and sugar (if using) and allow to simmer for a further 10 minutes until the sauce has reduced slightly.
  • Serve the chicken korma over steamed rice with poppadoms and fresh coriander.