Chicken Korma

Ingredients

• 800 g chicken breast fillet
• 6 tbsp cashew kernels
• 3 tbsp ground almonds (peeled)
• 2 large onions
• 2 Garlic cloves
• 50 g fresh ginger
• 250 g yogurt
• 0.5 tsp turmeric
• 1 tsp chili powder
• nutmeg (fresh grated)
• can of saffron (0.1 g)
• Salt
• 8 cardamom pods
• 4 tbsp ghee
• 5 cloves
• 1 cinnamon stick
• 1 bay leaf
• 0.5 lime (juice)

Instructions

1. 1.

   Rinse the meat, pat dry and cut into bite-sized pieces. Mix 2 tbsp cashews and almonds with about 100 ml hot water. Peel onions, garlic, and ginger; slice onions, roughly chop garlic and ginger. Add both to the nut mixture and blend finely. If needed, add a bit of yogurt. Then mix remaining yogurt with turmeric, chili, some nutmeg, saffron, and salt. Combine with onion puree and meat, cover and marinate in refrigerator for about 1 hour.

2. 2.

   Crush cardamom lightly in a mortar. In hot ghee, toast cloves, cinnamon, and bay leaf for 2-3 minutes. Add the meat with its marinades and cook over high heat for about 5 minutes while stirring. Then pour in about 100 ml water, reduce heat, and simmer covered for about 30 minutes.

3. 3.

   Meanwhile roast remaining cashew kernels in a dry pan until fragrant, then set aside.

4. 4.

   Finally, bring to a vigorous boil uncovered for another 3-5 minutes, stirring frequently, so the sauce becomes creamy. Season with salt and lime juice. Sprinkle with roasted cashews before serving.