Every now and then, I like to put away the bottle of Indian simmer sauce, and break out the mortar and pestle. It takes time and a well stocked spice rack to make Indian food from scratch, but the aroma of toasting spices during the day, and the delicious and tender meat at the day’s end, makes it well worth the effort.
This chicken korma is based on a few recipes, including this Jamie Oliver recipe. I marinated chicken thighs in yoghurt and paprika, and cooked them for about 5 hours in a sauce of cashews, onion, ginger, garlic and spices (garam masala, cardamom, tumeric, cumin, cayenne pepper). I strained the sauce about an hour before serving, and added a little coconut cream at the very end.