This Recipe became an easy weeknight staple last year and I'm excited to be circling back now to share it with you.
I appreciate how it doesn't have toooooo many ingredients and can be easily made ahead of time. This Korma goes really nicely with Rita and Carrot+Orange Salad. Those take a few more minutes to make and are great jobs for little hands.
Enjoy with Rice and of course the best Naan Bread from Half Baked Harvest!
- 1lb Chicken Breast ( boneless and skinless, cut into small bitesize pieces
- 3 Heaping Tbsp Curry Paste ( I like Patak's Mild Curry Paste)
- 1 Yellow Onion
- 2 Cans Whole Coconut Milk
- 3/4 Cup Cashews
- Spoonful of Ghee
- Pinch of Salt & Pepper
Cut the chicken with scissors into small bite sized pieces, trimming any excess fat as you go.
Boil the kettle, then in a small bowl, pour 1cups of boiling hot water over the cashews and leave them to soak.
In a large skillet, melt a heaping tablespoon of Ghee and then add in the diced onion. Cook until softened then add in the Curry Paste. Cook for 1-2 mins.
Add in the diced Chicken and sautée 3-4 mins. No need to worry about cooking it through, it's gonna cook more.
Next, pour the soaking cashews and water into a blender ( I like the Vita-mix) and blitz on high until totally smooth
Pour the Cashew Cream, along with both cans of Coconut Milk into the Chicken Skillet.
Allow to simmer another 15-20 mins, stirring occationaly. Season to taste and turn off the heat, this is best if you leave it to sit for 15 mins minimum before eating!
Serve with Rice, Indian Chutney, Rita and Carrot Salad. If you feel really wild add in the Naan Bread too.