Chicken Korma with cashew nuts

Name: Chicken Korma with cashew nuts
Prep time: 10 min
Cook time: 47 min
Total time: 87 min
Ingredients: 800 g boneless chicken thighs; 1 ginger (thumb size); 8 cloves garlic; 2 tbsp lemon juice; 3 tbsp oil; 1 onion (diced); 3 tbsp tomato paste; 1 cup cream; 1 1/2 cup Greek yogurt; 1/2 cup FreshLife Natural Cashews; 1/2 cup coriander; Salt; 1/2 cup FreshLife Natural Cashews; 1/4 cup oil; 1 tbsp honey; 1 tsp turmeric; 1 tsp cinnamon; 2 tsp garam masala; 1 tsp cumin; 1/2 tsp crack black pepper; Rice (to serve); Naan (to serve)

A skillet full of red curry sauce with cashews and herbs sprinkled.

Rich and creamy, this beautiful chicken korma recipe is simple yet super tasty. Perfect for a midweek family dinner.

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Prep Time 10

Cook Time 47

marinating time 30

Total Time 1 27

Course Dinner

Cuisine Indian

Servings people

Ingredients

800 g boneless chicken thighs
1 ginger thumb size
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 turmeric
1 tsp cinnamon
2 tsp garam masala
1 tsp cumin
½ tsp crack black pepper
Rice to serve
Naan to serve

Instructions

Cut the chicken thighs into 3 pieces. Place the chicken, minced ginger, garlic and olive oil in a bowl. 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.