Directions
- 1Put the raw cashews and green chilies in a blender to make a cashew and green chili paste.
- 2Cook the chicken until translucent.
- 3Add water to the sauce to pad out the bulk.
- 4Simmer until the chicken is cooked through.
- 5Once the chicken is cooked, add three big tablespoons of Greek yogurt or creme fresh.
- 6Add the cashew paste that was made earlier.
- 7Turn off the heat.
- 8Add a couple of sliced bananas right at the end (optional).
- 9Let the dish bubble through until the bananas melt into the sauce.
Ingredients
- 3 big handfuls raw cashews
- 0 few green chilies
- 0 plain yogurt
- 0 chicken
- 0 water
- 3 big tablespoons Greek yogurt or creme fresh
- 2 sliced bananas
Equipment
blender
Tips
- When cooking a korma, you want it to be pale, so cook ingredients until translucent.
- You can pad out the sauce with water because there is so much flavor and spices.
- The dish freezes well and can be cooked ahead of time.
- You can blend either roasted or raw cashew nuts with green chili for the paste, or use ground almonds and add whole cashew nuts.
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