Chicken Korma recipe for Alex, recipe adapted for disability friendliness and someone who is short on time but wants to make the recipe from scratch. No chopping or cutting involved! The recipe uses two sauce bases and some chicken then you just cook it for ages till the chicken starts to fall apart. It’s really budget friendly and you can make up the two sauces in the morning and cook the korma an hour before you need it
I use everything from Lidl or Aldi but you can use any supermarket. Look for own brand roasted salted cashews, they’re the cheapest per kilo. Chicken thighs when boneless are a perfect size! No need to cut them up.
You don’t have to use frozen onions but it’s just easier and they don’t go off in the cupboard, they keep for months! Just make sure the bag’s tied up to refreeze. You can buy fresh sliced or chopped onions or do your own if you prefer. When you first start cooking them a lot of water comes off but that will evaporate and they will eventually go golden.
Ingredients
sauce one – spiced yogurt
1/2 tub yogurt (around 250g – I like full fat Greek yogurt but get whatever is cheap!)
tablespoon of spice paste or 1/2 tbsp curry powder
1 tsp garlic granules or powder
sauce two – onion cashew
bag of cashews (125g)
1/2 bag frozen onions
big knob of butter (tablespoon)
Chicken
1kg boneless chicken thighs
big knob of butter (tablespoon)
Method
- Sauce one – add the spice paste or curry powder and garlic to the yogurt and put it in the fridge
- Sauce two –
a) soak the bag of cashews in a bowl with boiling water
b) Fry the onions in the butter with a bit of salt if you like then keep cooking till the water goes away then they cook down and start to go golden. Try not to burn them but if a few go dark round the edges it’s ok. Takes about 20 minutes
c) Drain the cashews and add enough cold water to not quite cover them, add the fried onions and blend to a paste. Keep this in the fridge - When you’re ready to cook – fry the chicken in two or three batches with butter and salt. Should be white all over with some bits golden colour. Put it all back in the pan together and cook for a few minutes, stirring often.
- Add the two sauces from the fridge and bring everything to the boil. Reduce the heat and cook for an hour stirring now and again. You can put it in a slow cooker if you prefer for three hours on high, or pressure cook for half an hour on high.
gluten free, low GI, low sugar, sugar-free, budget friendly, soy free, halal (if halal chicken), keto friendly,
Optional: add a tablespoon of brown sugar or honey, or half a teaspoon of stevia to sweeten. Serve with your preferred rice, for diabetes/low carb/low GI then do konjak rice or cauliflower rice. I like to boil cauliflower till it’s almost tender, cool it down with cold water then chop it up into “rice”. This “rice” freezes flat in a ziplock bag and you can just microwave what you need.
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