![]() Similar Tools Used in Making This Chicken Korma with Cashew Nuts This post contains affiliate links. It is delicious served with steamed basmati rice and mango or lime chutney as a counterpoint to the creaminess. I also added roasted cashews at the very end to give the curry a nice contrast of textures. In this particular curry, I used ground raw cashews in the sauce to make it rich and creamy. Sometimes, it is used as a substitute for buah keras or candlenut as a thickening agent in curries. Roasted cashews are often eaten as a snack in Malaysia but they are seldom used as a main ingredient in cooking. INGREDIENTS 1/4 cup raw cashews 1/4 cup lite coconut milk 1/4 cup diced tomato (fresh or canned) 1 tsp minced garlic or 1 clove, sliced 1 tsp minced ginger. ![]() It is Denise’s turn to choose the theme for this month and she chose CASHEW NUTS. Neither one of us know what the other is preparing but since we come from similar backgrounds there is always the possibility of us preparing the same or similar dish. We take turns to select an ingredient or theme to cook a dish and post simultaneously on our respective blogs. If you are a frequent visitor to this blog, you probably already know that Nona-Nona is a monthly virtual cooking collaboration between my blogging buddy, Denise and me. Today, it has taken its rightful place on the menu with the rest of the Malaysian curries. Add chicken and increase heat to maintain a lively simmer. Reduce heat to maintain a simmer, cover and cook for 10 minutes. Add tomatoes, garlic, ginger, serrano, tomato paste, turmeric, salt and pepper. Add onion and cook, stirring occasionally, until soft, 2 to 3 minutes. It grew in popularity along with other Indian Muslim food in the 1980’s. Heat oil in a large saucepan over medium heat. ![]() For many years, this curry was not present in restaurants and could only be found in homes during a kenduri or Malay feast. This can be a “starter” curry for beginners and many kids have their first taste of curry in the form of a korma. Specifically in Malaysia, korma is normally mild and fragrant as compared to the sharper and spicier local curries. Furthermore, you can use mutton, lamb, or beef instead of chicken. This Chicken Korma with Cashew Nuts can be mild or spicy depending on one’s preference. Korma is a popular dish that originated in the Indian sub-continent but made its way along the monsoon trade routes to Southeast Asia many centuries ago. Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ¼ tsp golden caster. Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce. Add 4 tbsp korma paste and cook for a further 2 mins until aromatic. However I have discovered that I can use this combination to make a delectable curry using korma spices. Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. When chicken and cashew nuts are mentioned together, the dish that comes to mind is Kung Pao Chicken complete with dried chilies for spiciness. Delicious served with fluffy basmati rice. Feel free to opt for paneer instead of chicken or make it vegan by using vegan yogurt and your vegetable of choice (potatoes, carrots, and peas would fit really well too!) If you want the gravy to be even creamier, add a little bit of heavy cream or coconut milk for a more South Indian-inspired Korma.This creamy and fragrant Chicken Korma with Cashew Nuts is perfect for those with a milder palate. That is also how I personally like to do it. That way, the aromas really infuse with the gravy throughout the whole cooking process, resulting in much more intense flavors. After blooming the spices and infusing the ghee, traditionally, you would leave the whole spices in the pot to fry with the chicken and cook in the gravy. For this comforting korma, the onions are first fried, then blended with cashews and yogurt (can be substituted with Greek yogurt) for a creamy and rich gravy with just the right amount of tang. While scouting the internet to research and understand the dish better, this is the version I ended up liking the most: a fusion of two recipes (Maunia Gowardhan’s recipe and Sahil Makhija’s recipe). "Ever since I went on keto last year, I’ve been on a hunt for a recipe that would pair well with cauliflower rice and there are many, many versions of korma out there.
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