Description
A comforting Indian curry dish featuring tender chicken and rich spices, perfect for any season.
Ingredients
Scale
- 500g chicken, cut into pieces
- 1 cup yogurt
- 2 tablespoons korma paste
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon chili powder
- 1/2 cup cashews, chopped
- Salt to taste
- 2 tablespoons oil
- Fresh coriander for garnish
Instructions
- Mix the yogurt and korma paste until well combined. Add the chicken pieces, ensuring they are fully coated. Allow to marinate for at least 1 hour.
- Heat the oil in a pot over medium heat. Add the chopped onions and sauté until golden brown.
- Add the minced garlic and ginger, stirring for 1-2 minutes until fragrant.
- Carefully add the marinated chicken along with turmeric, cumin, coriander, and chili powder. Cook until no longer pink, about 5-7 minutes.
- Once the chicken is cooked, reduce heat and let it simmer for 20 minutes.
- Stir in the chopped cashews and add a splash of water if needed. Season with salt to taste.
- Garnish with fresh coriander before serving. Enjoy hot with rice or naan!
Notes
This curry can be made ahead and stored in the fridge for up to three days. Reheat gently and add a bit of water if needed.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg