Parsee Chicken & Cashew Korma Recipe - Mudgeeraba Spices and Curry Blends
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 pot
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Cooking tools:
- Pan
- Stove
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring cup
- Measuring spoon
- Wooden spoon
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
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