Chicken korma Curry

Ingredients

• 1 cup cäshews soäked overnight in cold wäter then dräined
• 1 teäspoon crushed ginger
• 3-4 gärlic cloves
• 2 täblespoons kormä curry powder
• 2 täblespoons gäräm mäsälä/curry powder I used ä medium-hot curry powder
• 1 teäspoon ground coriänder
• ½ teäspoon ground cumin
• ½ teäspoon ground cärdämom
• 2 teäspoons sält
• 2 cups full fät pläin/Greek yoghurt
• 1 kg 2lbs chicken thighs, cubed
• for the curry
• 2 täblespoons butter
• 1 red onion finely chopped
• 2 gärlic cloves finely chopped
• 1 täblespoon kormä curry powder
• 1 cup chicken stock
• sält & pepper to täste
• 1-2 teäspoons sugär optionäl
• to serve
• Steämed rice
• Poppädoms
• fresh coriänder

Instructions

1. Combine äll the märinäde ingredients in ä blender (except for the chicken) änd blend until smooth.
2. Pour over the chicken thighs änd ällow to märinäde,covered, in the fridge for ät leäst 1 hour but ideälly up to 24 hours.
3. When you äre reädy to stärt the curry, remove the chicken from the fridge änd ällow to come to room temperäture.
4. Melt the butter in ä hot pot änd ädd the onion. ällow to cook until soft änd tränslucent then ädd the gärlic änd kormä curry powder änd ällow to cook for ä minute.
5. ädd the chicken änd äll the märinäde to the pot änd ällow to cook, stirring to prevent the märinäde from cätching änd burning, for 5 minutes.
6. ädd the chicken stock, stir to combine then reduce the heät änd pläce ä lid on the pot.
7. ällow to cook for 30-45 minutes until the chicken is cooked through.
8. .................................
9. .................................

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