Chicken Korma

Cook Time 1 hour

Servings 4


4 chicken thighs, skin off, chopped into bite size pieces

2 brown onions, diced 4 large green chillies, chopped

1 cup unsalted or raw cashews, soaked overnight

3 cups water

1 cup yogurt

2 tbsp extra virgin olive oil

2 tbsp ginger-garlic paste (5 cloves garlic, 2cm knob ginger)

1 tsp white pepper


Combine the onions, cashews, green chillies and water in large saucepan over medium-high heat. Bring to a boil, then cover and cook for about 5-10 minutes, until the onions have softened.

Transfer the boiled onions, cashews and green chillies and a little of the cooking water to a blender. Starting on a low speed and gradually increasing to high, blending until smooth.

Heat the oil in the now-empty saucepan over medium heat. Once the oil shimmers, stir in the ginger-garlic paste and cook for 30 seconds, stirring constantly. Combine the blended onion mixture and stir until fragrant and the mixture reduces and thickens.

Once the mixture has cooked down, stir in the yoghurt and the white pepper. Cook for about 20 minutes, stirring often; about halfway through, the mixture will begin to sputter, so keep an eye on it, and keep stirring to avoid scorching, to form a thickened sauce.

Add chicken to the pan and stir in with sauce, cover with a lid and simmer for 15 minutes or until cooked.


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