Korma traditionally refers to dishes using meat or vegetables which are braised in yoghurt,
cream or stock. In this recipe a paste of cashews or almonds is added to yoghurt, and
Hyderabad Curry blend provides a further complexity of flavour.
2 cups plain Greek-style yoghurt
1 cup roasted, unsalted cashews or almonds
600g chicken thigh fillets, cut into cubes
1 tsp salt
3 tbsp vegetable oil
1 onion, finely chopped
2 large Roma tomatoes, cored and diced
2 tbsp crushed garlic
2 tbsp grated ginger
2 tbsp Spice Fusion Hyderabad Curry blend
1½ cups frozen peas
In a food processor, blend the yoghurt and ¼ cup cashews or almonds until mixture
is smooth, then set aside.
Sprinkle chicken with salt and mix well.
Heat the oil in a large saucepan or frying pan; add chicken and cook until lightly browned all
over, about 8 minutes. With a slotted spoon, transfer to a bowl.
Add onion to pan; cook, stirring occasionally, until golden brown, about 5 minutes.
Add tomatoes, garlic, ginger and Hyderabad Curry blend and cook until tomatoes begin to
soften, about 2 minutes.
Return chicken and juices to the pan, then stir in the nut and yoghurt mixture.
Reduce heat to low and simmer, stirring occasionally, until chicken is cooked and the sauce has thickened
slightly, about 10 to 15 minutes.
Stir in peas and heat through for a couple of minutes.
