Ingredients

250g

chicken, diced into bite size pieces

1 tbsp

sunflower oil

1 tbsp

butter or ghee

Steenbergs organic cardamom pods

Steenbergs organic cloves

bay leaf

medium onion, finely cut

1.5cm

ginger, finely cut

clove of garlic, finely cut

1-2

green chilli - to taste, finely cut

¼ tsp

Steenbergs organic ground turmeric

1/8 tsp

Steenbergs organic ground cassia

¼ tsp

Steenbergs organic ground pepper

½ tsp

Steenbergs organic ground fennel

1 tsp

Steenbergs organic ground coriander powder

1 tbsp

low fat yoghurt

A handful mint or coriander leaves, minced or ground

2 tbsp

coconut milk powder

8-10

cashew nuts (powdered)

Salt to taste

A delicious Southern Indian alternative to traditional chicken korma, here using coconut cream in place of cream. Created by Sharmini Thomas and demonstrated for Steenbergs at the York Food & Drink Festival in years gone by.

For a quick recipe, why not use Steenbergs Korma Masala blend in place of the different spices?

Serves: 2

Preparation: 10 minutes; Cooking: 25 minutes

Method

Heat oil and ghee in a dry saucepan.
When hot, add whole spices: cardamoms, cinnamon stick, cloves and bay leaf.
When spices crackle, add finely cut onion and fry until golden brown.
Next add finely cut ginger, garlic and green chilli and keep stir frying until golden brown.
Put turmeric, ground pepper, coriander powder, fennel powder and salt in a little water and make it a smooth paste. Add to the fried ingredients and fry until you can smell the lovely cooked aroma of spices.
Next, add diced chicken pieces. Give a good stir and cook till sealed (turns white in colour).
Blend yoghurt, minced mint and coriander leaves together and add to the chicken mix in the saucepan. Cook for 10 minutes, stirring in between.
Place coconut milk powder and cashew nut powder into a small bowl and pour ½ cup of tepid water onto it and make a smooth paste. Add to the curry.
Cook for a further 5 minutes.
Serve hot and garnish with a few sprigs of mint.

For more information on Sharmini's Indian cooking workshops visit: sharmini