Mild and delicious this chicken korma featuring cashew nuts can be cooked with yoghurt or coconut cream. Great with lamb or beef with vegetables and potatoes as well. Worth a try. Also available as part of the Assorted Curry Boxed Set 1.
Parsee Chicken & Cashew Nut Korma
45g ghee/butter, 200g finely chopped onion, 1 tbsp ginger paste, 1 tbsp garlic paste, 6 finely chopped green chillies/capsicum, 25g Parsee Chicken and Cashew Nut Korma Masala, 1kg chicken fillets, cut into small pieces, 1 cup water, 1 cup coconut cream or Greek style yoghurt, 50g crushed cashew nuts, salt to taste, 250g fried potatoes.
In a pan heat the ghee. Add the onion, ginger, garlic and green chillies and fry until soft and golden. Lower the heat and add the Parsee Chicken and Cashew Nut Korma Masala and fry well for 1 minute. Add the chicken to the pan and seal the meat on high heat stirring well. Add the water to the pan stirring well and bring to the boil. Add the coconut cream or Greek yoghurt, cashew nuts and salt. Cook Simmering with the pan covered until the chicken is tender and the liquid has reduced. Serve hot garnished with fried potatoes. This curry is excellent cooked with beef and lamb also.