KORMA MURG CURRY (KORMA-STYLE CHICKEN CURRY)

Korma Murg Curry (Korma-Style Chicken Curry) image

Provided by Chetna Makan

Time 30m

Yield Serves 4

Number Of Ingredients 16

2 tablespoons sunflower oil
1 cinnamon stick, broken up into small pieces
2 onions, roughly chopped
1 green chile, roughly chopped
2 garlic cloves, roughly chopped
1-inch piece of fresh root ginger, peeled and roughly chopped
50g (⅓ cup) cashew nuts (about 28 cashews)
1 tablespoon white poppy seeds (see headnote)
100ml (3 1⁄2 fl oz) water
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon chile powder
200ml (7fl oz) boiling water
650g (1lb 7oz) boneless, skinless chicken thighs, cut into 5cm (2 inch) pieces
1 tablespoon heavy cream
¾ cup fresh cilantro leaves, finely chopped

Steps:

Heat the oil in a pan and add the cinnamon. Once it starts to sizzle, add the onions with the green chile and cook over a medium heat for 5 minutes until they start to color.
Add the garlic, ginger and cashew nuts and cook over a medium heat for 5 minutes until lightly golden. Stir in the poppy seeds and then pour in the measured water.
Transfer the mixture to a blender and blitz until smooth, then return to the pan.
Stir in the salt, ground spices and measured boiling water then add the chicken pieces. Cover and cook over a medium heat for about 10 to 15 minutes, until the chicken is cooked through.
Add the cream and cilantro, then serve.