Murgh Ka Korma Creamy Chicken Curry

SERVES 4 PEOPLE

2 tbs olive oil

1 large onion chopped

1 fresh red chilli chopped

70g unsalted cashew nuts

1 tbs garlic paste

1 tbs ginger paste

800g chicken thigh fillet cubed

1 tsp cumin

1 tsp coriander

1 tsp garam masala

1/2 tsp turmeric

2 tbs cream

season to taste

1. In a large pot on medium heat add 1 tbs of the olive oil, onions, cashews and chilli cook for 6-8 minutes. Transfer to a blender add 1/3 cup of water and blend into a smooth paste.

2. Heat the remaining tbs of olive oil on medium to high heat add garlic and ginger paste cook for one minute. Add chicken fry until the chicken is sealed. 

3. Add all the spices and season with salt. Cook for one minute. Add onion puree. Rinse out the blender with a bit of water to  make sure you use all the onion puree. Cook for 12-15 minutes or until the chicken is tender and cooked through.

4. Stir in the cream and cook for a further 1 minute. 

Ready to serve.