Chicken Korma

 serves 4

2 onions finely chopped

1 clove garlic finely chopped

2 green chillies, finely chopped (takes seeds out if you don’t like the heat)

1 tbsp ground Cumin

1 tbsp ground Coriander

1 tsp Turmeric

1 tsp Garam Masala

5 Cardamom pods slightly crushed

½ tsp salt

2 tbsps tomato puree

1 tbsp grated ginger

25 cashew nuts blitzed with some warm water to form a paste

Standard 400g can of Coconut Milk

250 mls hot water

500g Chicken Breast, cut into big chunks

4 tbsp oil or Ghee

If you like it hotter, add in a teaspoon (or more) of chilli powder.

Method

Fry onions, garlic and chillies for about 8 minutes over a medium heat till brown and a little caramelised. Add Cumin, Coriander, Turmeric, Salt and Cardamom and cook out for about 1 minute. Add in tomato puree and cook for a further minute. You should have a reddish brown fragrant paste mixture. Add in the chicken pieces and cook for about 5 or 6 minutes till coloured. Add in the water, coconut milk and cashew paste. Cook until chicken is fully cooked, about another 5 minutes. Don’t overcook the chicken or it will just be dry. At the end, stir in the grated ginger and Garam Masala. Serve with basmati rice, some Nan bread and some mango chutney.