Chicken Korma


½ cup plain double cream yoghurt
2 tsp garam masala
1 tsp mild curry powder
1 tsp chilli powder
1 tsp salt
500g skinless and boneless chicken thighs

For the sauce:
2 Tbs oil
1 onion, grated
2 Tbs crushed garlic
1 Tbs grated ginger
1 tsp ground coriander
1 ½ tsp ground cumin
1 ½ tsp garam masala
1/2 tsp turmeric
2 fresh tomatoes, blended (or grated)
1 Tbs sugar
1/2 cup water
1/2 cup salted cashew nuts, finely ground
1/2 cup fresh cream
Salt and pepper to taste
2 Tbs chopped fresh coriander


Mix together the marinade ingredients, then add the chicken and set aside to marinate while you make the sauce – this can also be done the day before and left to marinate overnight.

Heat oil in a pot, and then add the onion, garlic and ginger and sauté gently until softened.

Add spices, then sauté over low heat for 2 minutes for the spices to toast.

Add marinated chicken and any of the marinade, then sauté over medium heat for 5 minutes. Add the tomatoes, sugar and water then leave to simmer on low heat for 15 minutes.

Add ground nuts and cream, then leave to simmer over low heat for 20 minutes.

Season with salt and pepper to taste, then add chopped coriander before serving.