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Chicken korma with saffron
Chicken korma with saffron
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Prep Time:
50 minutes
Cook Time:
15 minutes
Total Time:
65 minutes
Indulge in succulent chicken and cashews smothered in a creamy sauce.
Ingredients:
  • 90g (1/3 cup) Greek-style natural yoghurt
  • 60g (1/4 cup) korma curry paste (see note)
  • 1 tsp garam masala
  • Pinch of saffron threads
  • 800g chicken thigh fillets, cut into 4cm pieces
  • 60ml (1/4 cup) vegetable oil
  • 2 brown onions, finely chopped
  • 125ml (1/2 cup) pouring cream
  • 18.40 gm vegetable oil, extra
  • 55g (1/3 cup) raw cashews
  • 50g (1/4 cup) raisins
  • 12 fresh curry leaves
Instructions:
  • In a large glass or ceramic bowl, mix together the yoghurt, curry paste, garam masala, and saffron. Add the chicken and toss to coat evenly. Cover with plastic wrap and refrigerate for 30 minutes to marinate.
  • In a large saucepan over medium-high heat, heat the oil until shimmering. Add the onion and cook, stirring occasionally, for about 5 minutes until it turns golden brown.
  • Gently fold in the chicken, then lower the heat and let it simmer for 5 minutes. Pour in the cream and continue simmering for another 5 minutes until the chicken is fully cooked and the sauce thickens. Finally, season with salt to taste.
  • Heat extra oil in a large frying pan over medium-low heat. Add cashews, raisins, and curry leaves. Sauté for 1-2 minutes until cashews are golden and raisins are plump.
  • Serve the curry in a dish and sprinkle with the cashew mixture before serving.

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