Chicken Korma with Cashew Nuts

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 tbsp sunflower oil
• 2 large onions, 4cm/2in piece fresh root ginger
• ½ tsp cumin
• 2 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tsp chilli powder
• 4 cloves garlic
• 1.5kg/3lbs chicken breast
• 115g/4oz cashew
• 1 bay leaf
• salt and freshly ground black pepper
• 4 tbsp double cream
• handful fresh coriander
• white basmati rice

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Peel and finely chop the onions, ginger and garlic. Cut the chicken breast into bite-sized pieces and season with salt and black pepper.

2. Heat the sunflower oil in a large heavy pan over medium heat. Fry the onions for 8 minutes until soft and golden.

3. Add the chopped ginger and garlic and cook for 1 minute. Stir in the cumin, ground coriander, ground cumin, chilli powder and bay leaf and cook for 1 minute more.

4. Add the chicken pieces and stir to coat in the spices. Cook over medium heat for 5 minutes until the outside turns white.

5. Put the cashews in a bowl, cover with a splash of boiling water and leave for 10 minutes. Drain and blend to a smooth paste with a little more water.

6. Stir the cashew paste into the pan with a splash of water. Cover and simmer gently over low heat for 12 minutes, until the chicken is cooked through to 165°F (74°C) in the thickest part.

7. Remove the bay leaf. Stir in the double cream and simmer for 2 minutes without boiling. Season to taste with salt and black pepper.

8. Meanwhile, rinse the basmati rice, then cook it in a pan of boiling water for about 12 minutes until tender. Drain well.

9. Scatter the fresh coriander over the korma and serve hot with the rice.