Takeaway Wednesday: 'One Pot Wonder' - Chicken Korma

Michelle from Rooihuiskraal has a wonderful story behind her family's chicken korma recipe: 
"My love for cooking started as a young child. My late Mom was a crazy German who loved cooking and baking and passed that love onto me. 

I love Korma and have struggled for years to find one I could make myself that would taste as good as what we ate in restaurants....to the point it became an obsession.

I finally tried this spice mix and, with a bit of tweaking to their original suggested recipe, came up with what is now my famous home-cooked Korma.

 It never is made exactly the same. Payday Korma may be lamb with fresh veg, end of month Korma maybe chicken with tinned veg. 

It's one of those recipes that you sit around a table with friends, eating and laughing with a warm tummy, wiping the last out your plate with a buttered roll or roti. 

Indian food is social and this dish is exactly that: better shared. I made it this past Saturday for our Halloween party. I fed 20 of our friends and caught one of them eating the last of it out the pot with a spoon! For me, cooking is my language of love and this type of dish allows me to put lots of love into it."

Ingredients

1 medium to large onion finely diced

2 finely diced garlic cloves

1 teaspoon finely grated fresh ginger 

1 tablespoon butter

2 1/2 tablespoons Cape Herb&Spice Korma blend

50g Cashew Nuts

2 tablespoons Raisins/Sultanas 

150ml chicken stock (regardless of what meat you are using)

1/2 teaspoon sugar

1 tin coconut cream or 250ml fresh cream

4 large chicken breasts or similar quantity thighs and drumsticks (or 1/2 kg lamb for lamb korma)

Fresh coriander to garnish 

Method

1. Saute the onion, garlic; and ginger in the butter till soft in a large heavy pot or slow cooker. Add the spice blend on low heat and cook on for a further two to five minutes.

2. Put in your chicken pieces to brown. Once browned add in your sultanas, chicken stock, and sugar.

3. Blend up your cream and cashew nuts till smooth and add to pot with chicken.

4. Cover and simmer on a low heat for 20 mins (or in the slow cooker for four hours) and add your choice of par-cooked vegetables if you want (500 to 600g of potatoes, peas or carrots). Cook for a further 40 mins on a low heat (or two hours in a slow cooker).
Garnish with coriander (if you want to be fancy!)

Serve as is, or with roti's, rolls or rice.

Image: Buenosia Carol