KER­ALA CHICKEN KO­RMA

1HR 10 MINS

The Daily Telegraph - Telegraph Magazine - - Food -

SERVES 4

– 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.

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