Sort ingredients
kiwijess
QR Code
Listen
Pdf
Cut the chicken thighs into 3 pieces.
Mix the chicken in a bowl with the minced ginger, garlic and olive oil. Cover and refrigerate for 30 minutes.
Add all the sauce ingredients into a food processor and blitz. Set aside.
Heat a large deep pot or pan with oil. Add the onions and sauté for 5 minutes.
Add the chicken to the pan and sauté until golden brown on both sides.
Pour in the korma sauce, stir in the tomato paste, and cook out for 2 minutes.
Add the yogurt and cream and season to taste with salt and pepper.
Cook on a low heat for 30 minutes, stirring often. Add a splash of water if the sauce is too thick.
Sprinkle the cashew nuts on top and garnish with fresh coriander.