epicurious4.0
Korma Murg Curry (Korma-Style Chicken Curry)
The spices used in the sauce lend the chicken a lovely warmth, while cashews and onions bring creaminess. Make this Indian recipe in just 30 minutes!
👥 4 Servings⏱️ Prep & Cook: 30 min👤 Chetna Makan📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●blender
📝 Preparation Steps
1
Heat the oil in a pan and add the cinnamon. Once it starts to sizzle, add the onions with the green chile and cook over a medium heat for ⏱️ 5 minutes until they start to color.
onions, roughly chopped2(⅓ cup) cashew nuts (about 28 cashews)50g(3 1⁄2 fl oz) water100ml(7fl oz) boiling water200ml(1lb 7oz) boneless, skinless chicken thighs, cut into 5cm (2 inch) pieces650g
2
Add the garlic, ginger and cashew nuts and cook over a medium heat for ⏱️ 5 minutes until lightly golden. Stir in the poppy seeds and then pour in the measured water.
3
Transfer the mixture to a blender and blitz until smooth, then return to the pan.
4
Stir in the salt, ground spices and measured boiling water then add the chicken pieces. Cover and cook over a medium heat for about 10 to ⏱️ 15 minutes, until the chicken is cooked through.
(⅓ cup) cashew nuts (about 28 cashews)50g(3 1⁄2 fl oz) water100mlsalt1 teaspoon(7fl oz) boiling water200ml(1lb 7oz) boneless, skinless chicken thighs, cut into 5cm (2 inch) pieces650g
5
Add the cream and cilantro, then serve.
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