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Indian Chicken Korma | Creamy, Mild & Ready in 25 Minutes
(0)
25 min
Quick
Gurkerl Küche
Zartes Hendlbrustfilet in cremiger Sauce aus Joghurt, Cashews und feinen indischen Gewürzen. Fertig in nur 25 Minuten!
Ingredients
Preparation method
Preparation
Soak the cashews in a small bowl with a little boiling water for 5 minutes. Peel and finely chop the onion, garlic, and ginger. Cut the chicken breast fillet into bite-sized pieces.
Blend the soaked cashews together with the plain yogurt and spices (garam masala, turmeric, ground cumin, ground coriander, and 1 tsp salt) in a blender or with an immersion blender into a fine spice paste.
Cooking
Heat the clarified butter (ghee) in a large frying pan or casserole dish. Fry the chopped onion, garlic, and ginger over medium heat for about 3–4 minutes until translucent.
Chef's tip
Oven tip: If you want to serve naan bread with it, bake it briefly in the oven at 180 °C for 3 minutes – it will turn out wonderfully crispy.
Mild heat: Korma is traditionally a mild dish. If you prefer it spicier, you can fry a pinch of chili flakes or a chopped green chili pepper along with the onions.
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