North Indian · Lunch, Dinner

Lighter Awadhi chicken korma

Chicken simmered gently in a mild, fragrant yogurt-cashew gravy in the Awadhi style, lightened with less cream.

Calories

776 kcal

Protein

53 g

Carbs

61 g

Fat

36 g

Prep

15 min

Cook

30 min

Per serving, for one person.

• Gluten free

Contains: tree_nut, dairy.

Ingredients

• 220 g Chicken thighs (boneless)
• 90 g Plain yogurt (curd)
• ½ onion Onion
• 12 g Cashews
• 2 cloves Garlic
• 5 g Ginger
• ½ tsp Cardamom
• ½ tsp Cinnamon
• ¼ tsp Chilli powder
• ¾ tbsp Sunflower oil
• ½ tsp Salt
• 4 g Coriander
• 55 g Basmati rice

Method

1. Cook the rice in twice its volume of water for 12 minutes, covered.
2. Heat oil and fry the onion for 8 minutes until deep golden, then blend with the cashews and a little water to a smooth paste.
3. In the same pan, fry garlic, ginger, cardamom and cinnamon for a minute, then add the onion-cashew paste and cook 3 minutes.
4. Add the chicken and curd, stir well, cover and simmer 18 minutes until tender, adding a splash of water as needed.
5. Season with salt and chilli powder, finish with coriander, and serve with the rice.

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