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Ingredients
- 30 x cashew nuts
- 1 Tbsp. vegetable oil
- 4 x green cardamom pods
- 3 x cloves
- 1 x onion minced
- 1 x cm piece cinnamon stick
- 4 x green chillies
- 30 gm peeled minced fresh ginger
- 30 gm peeled minced clv garlic
- 450 ml full fat natural lowfat yoghurt
- 1 Tbsp. grnd coriander
- 1 tsp grnd cumin
- 1 tsp kashmiri red chilli pwdr
- 1Â 1/2 kg chicken pcs
- Â Â Finely grated rind and juice of 2 oranges
- Â Â Salt to taste
- Â Â Finely shredded orange rind
- Â Â Minced coriander leaf
Directions
- Place the fresh root ginger and garlic in a food processor and, with a small amount of water, process to a fine paste; set aside. Soak the cashew nuts in water to just cover for 30 min, place the nuts and the soaking water into a food processor and blend to a fine paste; set aside. Heat the oil in a large pan or possibly wok; add in the cardamoms, cloves, onion and cinnamon and stir-fry till the onions are just light brown. Add in the green chillies and 4 Tbsp. of the garlic and ginger paste and continue to stir-fry till the aroma of cooked garlic is noticeable. Gradually stir in the lowfat yoghurt and continue cooking, stirring, till the fat separates. Add in the cashew paste along with the grnd coriander and cumin and continue cooking till the fat separates again. Stir in 750ml water and bring to a simmer. Add in the chicken and continue simmering for 35 to 40 min till all the chicken pcs are cooked through and tender. Add in extra water if the sauce appears too dry. Stir in the orange rind and juice and salt.
- Serve warm garnished with the orange shreds and coriander.
- Nilgiri Korma
- Categories:indian
- 1 Tbsp. minced fresh ginger2 Tbsp. minced garlic2 green chillies, seeded and chopped200g fresh coriander100g fresh mint100g cashew nuts, lightly fried150ml vegetable stock1 cinnamon stick6 cloves1 star anise200g onions1kg boneless leg of lamb, cut into bite sized pcs 1 tsp. grnd coriander1/2 tsp. red chilli powder150g desiccated coconut150ml coconut milk1/4 tsp. garam masalaLarge knob of fresh ginger cut into julienne strips Salt to taste
- Put the ginger, garlic, green chillies, fresh coriander, mint and 250ml water in a blender and process to a smooth paste and then set to one side.
- Put the fried cashew nuts into the cleaned-out blender with 150ml water and puree to a fine paste. Heat the oil in a pan, add in the whole spices and let them crackle for 10 seconds. Add in the onions and fry till golden. Add in the meat, grnd coriander, chilli pwdr, desiccated coconut and some salt and cook, stirring, for about 20 min, till all the juices from the meat dry up. Reduce the heat; add in the green paste and cashew nut paste and cook stirring for about 20 min, till the oil separates from the mix. Pour in the coconut lowfat milk and 1 litre water.
- Bring to the boil and simmer for 25 min, then stir in the garam masala. Garnish with the ginger strips and serve.
- A korma originating from the area around the Nilgiris mountain range where herbs and spices grow in abundance.
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