Sometimes it just tastes amazing with Indian food!
Ingredients
- 1 kg chicken thighs without bones
- 2,5 dl cashew nuts
- 4 dl natural yogurt
- 3 dl whipping cream
- 3 pcs onion
- 1 tsp salt
- 1 dl coconut flakes
- 7,5 dl chicken broth
- 8 cloves garlic
- 1 klump ginger
- Neutral oil
- Spice mixture
Spice mixture
- 2 tbsp coriander seeds
- 1 tbsp cummin
- 5 pcs green cardamom seeds
- 1 tbsp chili powder
- 1 tbsp whole black pepper
- 3 pcs cloves
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp gurkemeie
Chicken Korma is one of the most famous Indian dishes. Here there is lots of delicious spices, tender chicken and a creamy sauce with cashew nuts. Here I teach you all the tricks to be able to make this dish at home in the kitchen. It does not take long to make and the whole kitchen is filled with delicious scents of spices. Adjust the strength of the dish with the amount of chili powder. I like it quite spicy so this dish is probably by the Indian scale a medium +.
Step 1
The key to this dish being really good is properly browned onions. Start by adding a little neutral oil, shredded onion and salt in a saucepan. Cook until the onion has been properly browned. This takes about 15-20 minutes.
Step 2
Put all the spices together in a mortar or small kitchen blender. Crush or run in the blender until it has become a powder.
Step 3
Pour a little neutral oil into a saucepan you are going to cook the dish in. Add the spices and simmer on medium heat before adding the chicken.
Step 4
Beat the garlic and ginger together with a little water in a blender until smooth. This is an absolutely super method to save time on cutting and the result is a smoother sauce. Add the mixture together with the chicken and fry until the chicken has a little crust. Bake for about 10 minutes.
Step 5
Pour on the chicken broth and simmer for about 25 minutes until the chicken has become soft.
Step 6
Beat the browned onion, cashews and coconut in a blender together with a little water until it becomes a smooth puree. Add this puree to the pan when the chicken starts to get ready along with the cream and yoghurt. You can adjust the thickness of the sauce with water / chicken broth. Mix well and cook for a few more minutes.
Step 7
Finish by seasoning with salt and mix in some finely chopped coriander. Feel free to garnish with coriander and toasted cashews and enjoy with rice, naan bread and raita. Indian is for me cozy food! Good luck.
