is a recipes we have been given permission to reproduce
by a site known as Natco
Online. The site is an online shop for . . .
it is probably easier to use the words on the site:
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the west, the term Korma has come to represent a very
mild dish with a heavy cream sauce. The word 'korma'
actually means braising and the dish can be either very
mild or very fiery depending on the region. Korma is
Mogul in origination and in the north of India where
they became established, a wide array of kormas are
served. This recipe is a variation on a northern korma
which is generally made with rich ingredients like saffron,
nuts, cream, etc.
A pinch of Natco saffron threads
6 green Natco cardamom pods, bruised to release the
2 x 1" pieces of Natco cinnamon stick
4 Natco cloves
1/2 teaspoon Natco ground turmeric
1/2 - 1 teaspoon Natco chilli powder
1/2 teaspoon Natco ground white pepper
1 tablespoon Natco ground coriander
1/2 teaspoon Natco garam masala
and Garlic Paste:
1 inch cube of fresh ginger, peeled and roughly chopped
4 garlic cloves, peeled
2-3 tablespoons water
700g / 1lb chicken breast or thigh fillets, skinned
and trimmed of excess fat. The breasts should be diced
into 5cm(2ins) cubes and the thighs halved.
50g / 2 oz raw cashew pieces
150ml / 5fl oz boiling water
90g / 3 oz full fat natural yogurt
4 tablespoons sunflower oil
1 large onion, finely chopped
300ml (10 fl oz) chicken stock (or warm water)
2 tablespoons single cream
salt to taste
the cashews and saffron in a bowl and pour over the
boiling water. Leave to soak for 15 - 20 minutes.
the chicken into a large mixing bowl. Whisk the yoghurt
(this prevents curdling during cooking) and add to
the chicken. Set aside for 15 - 20 minutes.
the ginger and garlic paste by blending the ginger
and garlic together in a food processor with a little
water until it is a purée.
the oil in a heavy based casserole over a low heat
and add the cardamom, cinnamon and cloves. Let them
sizzle for 25 - 30 seconds and add the onions. Increase
the heat to medium and fry the onions until they soften
(6 - 7 minutes).
the ginger and garlic paste and fry for a further
the salt, turmeric, chilli powder, white pepper and
ground coriander and fry gently for about a minute.
Add the chicken and increase the heat to medium high.
Stir until the chicken is opaque. Pour in the stock
or water, cover the pan and reduce the heat to low.
Simmer for 15 - 20 minutes.
put the cashews and saffron (with the water in which
they were soaked) in a blender and add the cream.
Blend until smooth and add to the chicken.
Add the garam masala and cook, uncovered, for 2 -
3 minutes. Remove from the heat and serve.