Korma curry in a hurry
- TM6
- Difficulty Easy
- Active time 15 mintues
- Total time 30 minutes
- Servings 4 portions
- 30 g ghee (see Tips)
- 2 dried bay leaves
- 2 whole cloves
- 125 g brown onion, cut into wedges (4 cm)
- 25 g piece fresh ginger, peeled and cut into slices
- 3 garlic cloves
- 50 g roasted cashews, unsalted
- ½ - 1 fresh long red chilli, cut into halves and deseeded if preferred, plus extra cut into slices to garnish (optional)
- ½ tsp sea salt
- ¼ tsp ground turmeric
- 25 g tomato paste
- 20 g Korma spice blend (see Tips)
- 150 g pouring (whipping) cream
- 60 g natural yoghurt
- 400 g skinless, boneless chicken thighs, cut into pieces (2-3 cm)
- 1 tsp garam masala (see Tips)
- fresh coriander, leaves only, to garnish
- per 1 portion
- Calories 1853.1 kJ / 441.2 kcal
- Protein 23.9 g
- Carbohydrates 9.2 g
- Fat 34 g
- Saturated Fat 16.8 g
- Fibre 4.8 g
- Sodium 406.2 mg
Preparation
- Place ghee, bay leaves, cloves, onion, ginger, garlic, cashews, chilli, salt and turmeric into mixing bowl and start High Temp mode. Scrape down sides and base of mixing bowl with spatula.
- Add tomato paste and Korma spice blend, then cook 2 min/120°C/speed 2. Scrape down sides and base of mixing bowl with spatula.
- Add cream and yoghurt and start Blend mode/1 min.
- Add chicken and cook 12 min/100°C/Reverse/speed 1 or until chicken is cooked through.
- Add garam masala and stir with spatula to combine. Transfer into a serving bowl and garnish with coriander and sliced chillies (optional), then serve with rice and roti (see Tips).
Tips & Tricks
- To make your own ghee, garam masala and Korma spice blend, see Cookidoo® for the recipes.
- Serve with cooked rice or Jeera rice and roti. To make your own Jeera rice and roti, see to Cookidoo® for the recipes.
