Watch Brand ambassador Yudhika Sujanani prepare her version of this very well known dish. Kormas are crammed with flavour and this one doesn't disappoint. Creamy and mildly spiced it's sure to be a favourite of many. Don't count calories when making this dish, just close your eyes and enjoy. For the AMC version have a look below.
- Soak cashew nuts in boiling water for ten minutes. Meanwhile heat an AMC 30 cm Electric Frying Pan (probe on 6) over a medium temperature until the Visiotherm reaches the first red area. Sauté onions until golden brown. Remove and set aside. Place the boiling water in a blender with the sautéed onions and process until smooth. Place the onion paste in a bowl.
- Blitz soaked cashew nuts in a blender with the water until smooth and set aside.
- Reheat your pan over a medium temperature and fry cinnamon, cardamom pods and bay leaf until they turn a shade darker and become fragrant. Add coconut and stir until the coconut turns a light golden brown. Stir in the ginger and garlic.
- Add onion paste and sauté until the excess moisture evaporates. Stir in the red chilli powder, coriander and garam masala. Sauté for a few seconds before adding oil and chicken breast fillets. Coat the chicken in the spices and fry until the pieces are sealed, season to taste.
- Pour in cashew paste and a little boiling water. When the chicken fillet is almost done and the cashew sauce thickens, add the fresh cream and sugar. Reduce heat and simmer for 2 – 3 minutes. Adjust the seasoning and garnish with fresh coriander leaves. Gently dab the gold leaf over the chicken and serve.
- Use 6 plump chicken fillets for 4 people.
- For a more nutty flavour, add coconut milk instead of fresh cream.
- A blender or liquidiser works best when making onion and cashew nut paste – a food processor leaves lumps in the paste and does not result in a smooth sauce.