Name: Chicken in a coconut and cashew nut sauce
Yield: Serves 4
Cuisine: India
Ingredients: 1.5 ml/¼ tsp freshly grated nutmeg; 200 ml/7fl oz/¾ cup canned coconut milk; 15 ml/1 tbsp sesame seeds, finely ground; Plain Boiled Rice and Cumin and Saffron Wholemeal Flat Bread; 1.5 ml/¼ tsp ground mace; 2.5–5 ml/½–1 tsp chilli powder; 1 large onion, finely chopped; 6 cloves; 2 bay leaves; 75 g/3 oz/6 tbsp ghee or unsalted butter; 2.5 cm/1 in piece of cinnamon stick; 6 green cardamom pods, bruised; 675 g/1½ lb skinned chicken breast fillets, cut into 5cm/2in cubes; 5 ml/1 tsp salt, or to taste; 2.5 ml/½ tsp ground turmeric; 10 ml/2 tsp ginger purée; 10 ml/2 tsp garlic purée; 10 ml/2 tsp gram flour (besan); 200 g/7 oz/¾ cup thick set natural (plain) yogurt; 50 g/2 oz/½ cup raw cashew nuts

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Unlike its north Indian counterpart, this chicken korma recipe, Hyderabadi Murgh Korma, calls for creamy coconut milk counterbalanced by spicy chilli, and subtle flavour notes are added with a sprinkling of nutmeg and mace. Ghee is traditionally used for making this dish, as it lends an extra depth of flavour, but unsalted butter or oil can be substituted if you prefer a healthier option.