Korma

Ingredients

• 500g Chicken breast
• 80g Cashew nuts
• 150g Natural yogurt
• 100ml Cream
• 4 Cardamom pods
• 1 Onion
• 2 Zehen Garlic
• 1 Stück (2cm) Ginger
• 1 TL Cumin powder
• 1 TL Coriander powder
• 0.5 TL Turmeric powder
• 2 EL Ghee
• 1 Bund Fresh coriander

Instructions

1. Soak the cashew nuts in hot water for 15 minutes. Then drain and blend with a little water to a fine paste. Cut the chicken into bite-sized pieces.
2. Finely chop the onion, grate the garlic and ginger. Heat ghee in a pot and briefly fry the cardamom pods until fragrant. Add onions and sauté until translucent, about 5-7 minutes.
3. Add garlic, ginger, cumin, coriander, and turmeric powder and sauté for 1-2 minutes until the aromas develop.
4. Add the chicken pieces to the pot and sear until golden brown on all sides, about 5-7 minutes.
5. Stir in the cashew paste and yogurt. Bring everything to a simmer and reduce the heat. Let it cook for 15 minutes with the lid closed, stirring occasionally to prevent sticking.
6. Add the cream and let it simmer for another 5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
7. Roughly chop fresh coriander and sprinkle over the korma before serving. Serve hot with basmati rice and naan bread.

Nutrition