Chicken Korma with Coconut Milk
A mild, creamy curry of chicken simmered in a coconut milk sauce built on a blended onion, garlic and ginger puree.
| 30 ml coconut oil (for the chicken) | Cook chicken in 1 tbsp oil, 5 min | Add chicken & cashews, cook 5 min | Season with salt, top with cilantro | ||
| 4 large boneless skinless chicken thighs, seasoned with black pepper, cut into bite-sized pieces | |||||
| 1 brown/yellow onion, quartered | Blend onion, garlic, ginger & water | ||||
| 2 tablespoons garlic, crushed or finely chopped | |||||
| 15 g fresh ginger, peeled and roughly chopped | |||||
| 30 ml water | |||||
| 15 ml coconut oil (for the sauce) | Sauté chopped onion, 10-15 min | Stir in puree & spices, cook 2-3 min | Add coconut milk & stock, simmer 5-10 min | ||
| 1 brown/yellow onion, chopped | |||||
| 2 teaspoons ground cumin | |||||
| 2 teaspoons ground coriander | |||||
| 1 teaspoon ground turmeric | |||||
| 1 teaspoon garam masala | |||||
| 1/2 teaspoon chili powder (optional) | |||||
| 240 ml full fat unsweetened coconut milk | |||||
| 360 ml chicken stock | |||||
| 35 g raw cashews | |||||
| 1 teaspoon salt, or to taste | |||||
| fresh cilantro, for topping |
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