A mild, aromatic and rich chicken korma that is really easy-to-make and will satisfy everyone.
You will need:
For the cashew paste,
Whole plain cashew nuts - 12 nos
Warm water - as needed
For the korma,
Oil - 3 tbsp, divided
Whole spices - 1" cinnamon, 3 cloves, 2 cardamom pods, 1 small piece of mace
Onion - 1 large, finely chopped
Ginger - 1 tbsp, finely chopped
Garlic - 1 clove, finely chopped
Turmeric powder - ¼ tsp
Red chili powder - ½ tsp
Coriander powder - 1 tsp
Garam masala powder - ½ tsp
Freshly cracked black pepper - a pinch (optional)
Tomatoes - 2 medium, chopped
Potato - 1 large, diced
Button mushrooms - ½ lb, halved or quartered
Chicken - 2 lbs, preferably boneless, cut into small pieces
Cashew paste - 3 tbsp
Coconut milk - ½ cup
Salt - to taste
Cilantro leaves - a few, to garnish
How to:
Begin by soaking the cashews in warm water for 15 minutes. Then grind the nuts in a blender, adding a few spoons of water as needed to make a smooth paste. Set aside.
Heat 1 tbsp oil in a deep pan. Lightly fry a few pieces of mushroom till golden, remove and set aside. This step is totally optional, but I like to do this so that there are a few golden pieces of mushroom for garnishing the curry at the end.
Heat the rest of the oil. Add whole spices and saute for a couple of seconds till fragrant.
Then add onions, ginger and garlic and saute till onions are lightly golden.
Now add turmeric, red chili, coriander, garam masala powders and a pinch of freshly cracked black pepper and saute for a minute.
Add chopped tomatoes, potatoes and mushrooms and stir well. Next add the chicken and stir to coat in the spices. Add ½ a cup of water, close and cook for 5-8 minutes.
Open the lid and stir in the cashew nut paste. Season with salt and continue to cook till vegetables and chicken are tender and gravy is thickened.
Finish by adding the coconut milk and simmer till heated through. The korma will be golden yellow and thick, and will thicken further upon standing.
Check seasoning, garnish with previously fried mushrooms, cilantro and serve hot with chapatis, naan or steamed rice. Enjoy!
Notes:
1. You can make this recipe with chicken alone. You can also use bone-in pieces of chicken, though you will need to increase cooking time accordingly. 2. You can also make a vegetarian version with a medley of your favorite vegetables. Think potatoes, carrots, peas, cauliflower and mushrooms.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2015/10/01/chicken-mushroom-korma/