Golden Cashew Chicken Korma

⏱ 55 min · Serves 4

A gently spiced, silky korma built on a blitzed cashew and onion base, finished with cream and a whisper of cardamom. Mild enough for everyone, rich enough to feel like a treat.

Per serving: 720 kcal · 45.0g protein · 17.0g carbs · 52.0g fat

Ingredients

• 800g boneless chicken thighs, cut into large chunks
• 3 tbsp plain yoghurt
• 1 tsp ground turmeric
• 1 tsp salt, plus more to taste
• 80g raw cashews
• 3 tbsp ghee or vegetable oil
• 2 medium onions, thinly sliced
• 4 garlic cloves, crushed
• 1 tbsp grated fresh ginger
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground cardamom (or 6 pods, seeds crushed)
• 1/4 tsp ground cinnamon
• 1/2 tsp mild chilli powder (optional)
• 250ml chicken stock or water
• 100ml double cream
• 1 tsp caster sugar
• 1 tbsp lemon juice
• Handful fresh coriander, chopped
• Toasted flaked almonds, to serve

Method

1. Toss the chicken with the yoghurt, turmeric and 1 tsp salt. Leave to marinate while you prep everything else (20 minutes if you have it).
2. Soak the cashews in just-boiled water for 15 minutes, then drain.
3. Heat the ghee in a wide heavy pan over medium heat. Fry the onions with a pinch of salt for 12-15 minutes, stirring often, until soft and deep golden but not dark.
4. Add the garlic and ginger and cook 2 minutes more until fragrant.
5. Scoop two-thirds of the onion mixture into a blender with the drained cashews and 100ml water. Blitz to a completely smooth paste.
6. Return the pan to medium heat, add the coriander, cumin, cardamom, cinnamon and chilli powder and stir for 30 seconds.
7. Add the marinated chicken and turn in the spices for 4-5 minutes until it loses its raw look.
8. Stir in the cashew-onion paste and the stock. Bring to a gentle simmer, cover and cook 20 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
9. Stir in the cream, sugar and lemon juice. Simmer uncovered for 3-4 minutes, then taste and adjust salt.
10. Scatter with coriander and toasted almonds. Serve with basmati rice or naan.