Cashew Chicken Korma

Rich, creamy and scrumptious chicken dish…

I go nuts for cashew nuts! If I get a box of cashew nuts I’ll be seen munching on them non stop. It’s noteworthy that the major share of the world raw cashew nuts production is imported by Kerala, that’s where I hail from. Cashew nuts are abundantly found in my hometown and it’s very common to see cashew trees in the backyard of many houses. There were a few tress at my grand parents backyard. While visiting them, I used to wander in the backyard and had plucked cashew apples straight from the trees and also joined my grand mom in separating the cashew nuts from it. After collecting the nuts, they are shelled very carefully and after that it can roasted over open flame and can be eaten. The ripe cashew apples taste delicious too and can be used in making certain sweet dishes.

I like cashew nuts as it is, besides garnishing biryani or any other sweets I seldom cook with it. Last weekend, while chatting with my sister she shared this recipe with me. She gave me the recipe right on time as that day I was quite confused and couldn’t make up my mind on what to cook. After talking with her, next thing I did was to rush to a grocery store to buy cashew nuts. After reaching home, I couldn’t resist munching the nuts, I had to literally tie my hands to stop munching. Somehow, I saved a cup of cashew nuts and started making this creamy, rich and delicious cashew chicken korma.

Cashew Chicken Korma

Ingredients

  • Chicken, boneless breast- 3 breasts, diced
  • Oil- 1 tbsp+1 tbsp
  • Onion, cut long thin- 4 medium sized
  • Cashew nuts, unsalted- 1 cup
  • Cloves- 3
  • Cardamom- 3
  • Cinnamon- 3 inch slice
  • Bay leaves- 2
  • Ginger, chopped- 2 inch slice
  • Garlic, chopped- 4 cloves
  • Cilantro, chopped- 2 handful
  • Salt- to taste

Spices:

  • Chili powder- 1 1/2 tsp
  • Turmeric powder- 1/4 tsp
  • Coriander powder- 2 tsp
  • Water- 2 tbsp

Instruction

  1. Place a large non-stick cooking pan over medium heat, add 1 tbsp oil.
  2. Add onion, season with salt and cook the onions till it turns golden brown in color, keep aside.
  3. To the same pan, add cashew nuts and roast till golden in color.
  4. In a blender, puree the cooked onions and cashew nuts with enough water to make into a thick smooth paste, keep aside.
  5. Heat the same pan, add 1 tbsp oil.
  6. Add cloves, cardamom, cinnamon and bay leaves to it, saute for a second.
  7. Add chopped ginger and garlic to it, saute till they turn light golden in color.
  8. In a small bowl, combine chili powder, turmeric powder, coriander powder with 2 tbsp water.
  9. Add the spices mixed in water to the pan, saute for a minute.
  10. Now, add the onion and cashew nut paste to the pan, combine well.
  11. Add the chicken to the paste, combine well and cook covered till chicken is well done.
  12. Taste and add salt.
  13. If you want this dish to be spicy add ground pepper to it.
  14. If the gravy is too thick, add some water to thin it down and cook.
  15. Sprinkle chopped cilantro and cook for a minute.
  16. Serve hot with rice, roti etc.

Tips:

  • Adjust spice level accordingly. You could add more ground pepper towards the end.

 

Cashew Chicken Korma
 
Ingredients
  • Chicken, boneless breast- 3 breasts, diced
  • Oil- 1 tbsp+1 tbsp
  • Onion, cut long thin- 4 medium sized
  • Cashew nuts, unsalted- 1 cup
  • Cloves- 3
  • Cardamom- 3
  • Cinnamon- 3 inch slice
  • Bay leaves- 2
  • Ginger, chopped- 2 inch slice
  • Garlic, chopped- 4 cloves
  • Cilantro, chopped- 2 handful
  • Salt- to taste
For mixing
  • Chili powder- 1½ tsp
  • Turmeric powder- ¼ tsp
  • Coriander powder- 2 tsp
  • Water- 2 tbsp
Instructions
  1. Place a large non-stick cooking pan over medium heat, add 1 tbsp oil.
  2. Add onion, season with salt and cook the onions till golden brown in color, keep aside.
  3. To the same pan, add cashew nuts and roast till golden in color.
  4. In a blender, puree the cooked onions and cashew nuts with enough water to make into a thick smooth paste, keep aside.
  5. Heat the same pan, add 1 tbsp oil.
  6. Add cloves, cardamom, cinnamon and bay leaves to it, saute for a second.
  7. Add chopped ginger and garlic to it, saute till it turns light golden in color.
  8. In a small bowl, combine chili powder, turmeric powder, coriander powder with 2 tbsp water.
  9. Add the spices mixed in water to the pan, saute for a minute.
  10. Now, add the onion and cashew nut paste to the pan, combine well.
  11. Add the chicken to the paste, combine well and cook covered till chicken is well done.
  12. Taste and add salt.
  13. If you want this dish to be spicy add ground pepper to it.
  14. If the gravy is too thick, add some water to thin it down and cook.
  15. Sprinkle chopped cilantro and cook for a minute.
  16. Serve hot with rice, roti etc.
Notes
Adjust spice level accordingly. You could add more ground pepper towards the end.

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