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Ingredients

90g (1/3 cup) Greek-style natural yoghurt
60g (1/4 cup) korma curry paste (see note)
1 teaspoon garam masala
Pinch of saffron threads
800g chicken thigh fillets, cut into 4cm pieces
60ml (1/4 cup) vegetable oil
2 brown onions, finely chopped
125ml (1/2 cup) pouring cream
1 tablespoon vegetable oil, extra
55g (1/3 cup) raw cashews
50g (1/4 cup) raisins
12 fresh curry leaves

Method

Step 1 Combine the yoghurt, curry paste, garam masala and saffron in a large glass or ceramic bowl. Add the chicken and turn to coat. Cover with plastic wrap. Place in the fridge for 30 minutes to marinate.
Step 2 Heat the oil in a large saucepan over medium-high heat. Add the onion. Cook, stirring, for 5 minutes or until golden.
Step 3 Stir in the chicken. Reduce heat to low. Simmer for 5 minutes. Add the cream and simmer for 5 minutes or until the chicken is cooked through and the sauce thickens. Season with salt.
Step 4 Meanwhile, heat the extra oil in a large frying pan over medium-low heat. Add cashews, raisins and curry leaves. Cook for 1-2 minutes or until the cashews are golden and the raisins are plump.
Step 5 Transfer the curry to a serving dish. Top with cashew mixture to serve.

Chicken korma with saffron

How to make Chicken korma with saffron

Ingredients

Method