White chicken korma curry

 21 Ingredients
 7 Method Steps

75g raw cashews

400ml Massel chicken style liquid stock

1 brown onion, coarsely chopped

3 long fresh green chillies, deseeded, coarsely chopped, plus extra, sliced, to serve

4 large garlic cloves, finely chopped

1 tbsp finely grated ginger

1kg chicken thigh fillets, cut into 4cm pieces

1/4 cup (60ml) grapeseed oil



50g butter

10 saffron threads

1 1/2 tbsp poppy seeds

1 tbsp ground coriander

1 tsp ground cumin

1/4 tsp cardamom seeds

100g almond meal

1 strip lemon zest

4 whole cloves


200ml crème fraîche

1/2-1 tsp caster sugar, to taste

Saffron rice, to serve

Fresh mint sprigs, to serve

Select all ingredients

 Step 1

Place the cashews in a heatproof bowl. Heat 100ml of the stock in a small

saucepan over low heat until just comes to the boil. Pour over the
cashews and set aside.

 Step 2

Place the onion, chilli, garlic and ginger in a small food processor and blend

until finely chopped.

 Step 3

Place the chicken in a glass or ceramic bowl. Place the onion mixture on a piece
of muslin and, holding over the bowl, twist hard to squeeze the juices over the
chicken. Reserve the onion pulp. Toss the chicken to coat. Set aside for 10
minutes to marinate.
 Step 4

Heat 2 tbs of oil in a large stock pot over medium heat. Add the reserved onion
pulp and cook, stirring constantly, for 3 minutes or until aromatic. Move the
onion mixture to 1 side of the pot and add the butter to the other side. Once
melted, add the saffron, poppy seeds, coriander, cumin and cardamom
seeds. Cook, stirring, for 1 minute or until aromatic then stir together. Transfer
the mixture to a bowl and set aside.

 Step 5

Place almond meal, soaked cashews and stock they’ve been soaking in into a
blender. Process gradually, adding 100ml of the remaining stock while the motor
is running, until the mixture is a wet paste.

 Step 6

Heat the remaining oil in the pot over medium-high heat. Add the chicken and
any juices, and cook, stirring occasionally, for 5 minutes or until the chicken
starts to change colour. Add the reserved onion mixture and cook, stirring, for 1
minute or until well combined. Add the nut mixture and stir to combine. Stir in
the remaining stock and bring to the boil.

 Step 7

Stud the strip of lemon zest with the cloves and add to the pot. Reduce heat to
low and gently simmer for 15 minutes or until the chicken is cooked through.
Discard the lemon zest and cloves. Add the crème fraîche and stir for 2 minutes
or until just heated through. Stir in the sugar, to taste and season. Serve
with saffron rice, topped with the mint and extra sliced chilli.