KERALA CHICKEN KORMA
1HR 10 MINS
– 1 red onion, roughly chopped
– 2 tomatoes, roughly chopped
– 2 tbsp tomato purée – 4 garlic cloves, roughly chopped
– 2½cm piece of ginger, peeled and roughly chopped
– 30g cashew nuts
– 1½ tsp garam masala – 1 tsp ground coriander – ¾ tsp ground fenugreek
– ½ tsp hot chilli powder, or as needed
– 2 tbsp olive oil
– 600g boneless, skinless chicken thigh fillets, cut into 5cm pieces
– juice of ½ lime
– cooked rice, a handful of coriander leaves and sliced red chilli, to serve
Chuck the onion, tomatoes, tomato purée, garlic, ginger, cashew nuts and all the spices into a blender with a good pinch of salt, and blitz for a few minutes until smooth.
Heat the oil in a saucepan over a medium heat. Tip the sauce into the pan and stir-fry for a minute to get some heat into the spices. Tip 200ml of water into the used blender and swirl it around. Pour this into the sauce and mix well.
Bring to the boil, cover, then reduce the heat to low and cook, stirring occasionally, for 30 minutes until lovely and rich.
Add the chicken pieces and lime juice to the sauce and mix well. There should be just enough sauce to cover the chicken. Bring to the boil over a medium heat.
Cover, reduce the heat to low and cook, stirring occasionally, for 20-25 minutes, or until the chicken is cooked through. Check the seasoning and add more salt and chilli powder to taste. Serve immediately with rice, and coriander and chilli to garnish.