Korma Murg Curry (Korma-Style Chicken Curry)

curry indian chicken cashew spice dairy soy free nut tree nut summer spring fall winter

Chetna Makan

Serves 4

Source

Ingredients

2 tablespoons sunflower oil

1 cinnamon stick, broken up into small pieces

2 onions, roughly chopped

1 green chile, roughly chopped

2 garlic cloves, roughly chopped

1-inch piece of fresh root ginger, peeled and roughly chopped

50g (⅓ cup) cashew nuts (about 28 cashews)

1 tablespoon white poppy seeds (see headnote)

100ml (3 1⁄2 fl oz) water

1 teaspoon salt

1 teaspoon garam masala

1 teaspoon chile powder

200ml (7fl oz) boiling water

650g (1lb 7oz) boneless, skinless chicken thighs, cut into 5cm (2 inch) pieces

1 tablespoon heavy cream

¾ cup fresh cilantro leaves, finely chopped

Method

Heat the oil in a pan and add the cinnamon. Once it starts to sizzle, add the onions with the green chile and cook over a medium heat for 5 minutes until they start to color.

Add the garlic, ginger and cashew nuts and cook over a medium heat for 5 minutes until lightly golden. Stir in the poppy seeds and then pour in the measured water.

Transfer the mixture to a blender and blitz until smooth, then return to the pan.

Stir in the salt, ground spices and measured boiling water then add the chicken pieces. Cover and cook over a medium heat for about 10 to 15 minutes, until the chicken is cooked through.

Add the cream and cilantro, then serve.