Mudgeeraba Spices
Parsee Chicken & Cashew Korma Recipe
Mild and delicious, this chicken korma featuring cashew nuts, can be cooked with yoghurt or coconut cream. Great also with lamb or beef, with vegetables and potatoes as well. This 250g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.
Ingredients
- 50g ghee/butter
- 200g onion, finely chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 6 finely chopped green chillies/capsicum
- 2 tbsp Parsee Chicken & Cashew Nut Korma Masala
- 1 kg Chicken fillets cut into small pieces
- 1 cup water
- 1 cup coconut cream or Greek style yoghurt
- 50g crushed cashew nuts
- Salt to taste
Method
- Heat the ghee in a large pan until hot.
- Add the onion, ginger, garlic and green chillies, sauté.
- Lower the heat, add the Parsee Chicken & Cashew Nut Korma Masala to the pan, stir well and fry until aromatic.
- Add the meat and seal on high heat, stir well.
- Add the water to the pan stirring well and bring to the boil.
- Add the coconut cream or Greek yoghurt, cashew nuts and salt.
- Cook simmering until the meat is tender and the liquid has reduced.
- Serve the curry with rice, Naan bread, yoghurt and chutney.
