When you have a chicken korma in a restaurant, it tends to be sweet, sometimes with raisins and quite pale. I am not a big fan of that style of korma and once you have tried my version you may well prefer mine, too. The simple spices used in the sauce lend the chicken a lovely warmth, while you get a beautiful creaminess from the cashews, white poppy seeds, and onions, resulting in a deliciously delicate curry. Serve the chicken korma with chapattis or naan, or with rice.
Note: Don't substitute black poppy seeds here; they have a different flavor and would darken the color of the dish. The creamy white poppy seeds contribute a rich feeling to the dish. If you can't find them, add an additional tablespoon of cashews.
Recipe information
Total Time
30 minutes
Yield
Serves 4
Ingredients
Preparation
Step 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.
Step 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.
Step 3
Transfer the mixture to a blender and blitz until smooth, then return to the pan.
Step 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.
Step 5
Add the cream and cilantro, then serve.
Recipe notes
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