Perfect for Spring!
Ingredients
- Chicken supreme 4
- Salt, to taste
- Turmeric, 1/2 tsp
- Oil, 1 Tbs
For korma
- Fennel seeds 1 TVs
- Cardamom green, 10 no’s
- Bay leaf, 2/3
- Mace, 4/5 blades
- Cumin, 2 tsp
- Onion diced, 1 kg
- Ginger 60 gms
- Garlic, 6/7cloves
- Green chilli, 4 no’s
- Yoghurt, 200 gms
- Turmeric, 2 tsp
- Tomato purée, 120 gms
- Cashew nuts, 200 gms
- Coconut grated, 120 gms
- Salt, to taste
- Water
- Cream 100 mls
- Butter 100 gms
- Saffron
- Rosewater, a few drops
Method
- Marinate the chicken and keep aside.
- Heat the oil in a heavy based stew pot add the whole spices and wait until they crackle add onions and sauté gently until they become translucent.
- Add ginger, green chili and garlic cook further 10 to 15 minutes.
- Add yoghurt, tomatoes cashew nuts and turmeric and cook gently for 15/20 mins.
- Add water and let it cook until the cashew nuts are mushy and soft blend everything and strain.
- Heats the pan, add the korma sauce and finish with cream, butter and touch of saffron & rose water.
- For the chicken: You can pan sear the chicken and serve on top of the sauce or cut into small diced and cook in the sauce.
- Serve with basmati rice and stir-fried vegetables.
