CHICKEN KORMA WITH CASHEW NUTS

A mild curry with fragrant spices such as cardamom and cinnamon, complemented with roasted nuts.

SERVES 4 PREPARATION: 15MIN COOKING: 40-45MIN

TOMATO MIXTURE 30ml (2T) oil 2 onions, sliced 2 garlic cloves, chopped 1 can (410g) whole tomatoes CHICKEN 500g chicken breast fillets, sliced salt and freshly ground pepper 30ml (2T) butter 2 bay leaves 5ml (1t) cumin seeds 2 cinnamon sticks 2 cardamom pods 10cm fresh ginger, peeled and cut into sticks 4 garlic cloves, bruised 5ml (1t) each ground turmeric, coriander and paprika 2,5ml (½t) chilli powder (optional) 1 chicken stock pod salt TO FINISH 50g roasted cashew nuts, roughly chopped cooked basmati rice (optional) rotis (optional) fresh coriander 1 Tomatoes Heat half the oil in a pot and fry the onions. Add the garlic and stir-fry until soft. 2 Transfer to a food processor and add the tomatoes. Pulse until smooth and set aside. 3 Chicken Season the chicken with salt and pepper. Heat the rest of the oil in the same pot and fry the chicken until golden brown on both sides. Remove and set aside. 4 Melt the butter in the pot, add the bay leaves, cumin seeds, cinnamon and cardamon and stirfry over medium heat

until fragrant. 5 Add the ginger, garlic and the rest of the spices and stir-fry for a few seconds. Add the tomato mixture and mix well. Add the chicken stock and simmer over low heat for 5 minutes. 6 Put the chicken back in the pot and heat. Season with salt. 7 To finish Sprinkle the nuts over and serve with rice and rotis (if using) and fresh coriander.