Ingredients
- 1 box Fry’s Chicken-Style Strips, defrosted
- 4 tablespoons sunflower oil
- 1 bay leaf
- 1 cinnamon stick
- 2 cardamom pods
- 4 tablespoons desiccated coconut
- 2 onions, finely sliced
- 4 tablespoons boiling water
- ¾ cup cashew nuts
- 1 cup boiling water
- 1 tablespoon crushed ginger
- 1 tablespoon crushed garlic
- 1 tablespoon red chilli powder
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 cup coconut milk
- Pinch of sugar
- Salt to taste
Meat Free Chicken Korma
Originating in South Asia and derived from the Persian word ‘azid’, meaning to braise, Korma has become a staple of Indian cuisine now enjoyed around the world.
Method
Soak cashew nuts in 1 cup of boiling water for 10 minutes. Sauté onion slices with a little oil in a non-stick pan until golden brown. Remove and drain on a paper towel.
Place the 4 tablespoons of boiling water in a liquidiser with the cooked onion and process until smooth. Place onion paste in a bowl and rinse out liquidiser.
Add soaked cashew nuts and water to liquidiser and process until smooth.
Heat oil in a large pot on medium heat. Fry cinnamon stick, cardamom pods and bay leaf until they turn a shade darker and become fragrant.
Add coconut and stir until it turns a light golden brown. Add crushed ginger and garlic and stir.
Mix in the onion paste and sauté until moisture evaporates. Stir in the red chilli, coriander and garam masala. Stir for a few seconds then add strips. Coat chicken strips in the spices and fry until sealed. Sprinkle salt to taste.
This recipe was contributed to the Fry’s Family by Naseera Ismail.
Submitted byWally and Debbie Fry
Tips and Tricks
To avoid wasting any leftover coconut milk, freeze the remainder in an ice cube tray. You can then defrost as many cubes as you need for other recipes.
Because of their high oil content, nuts may easily go rancid if not properly stored. Cashews will last 6-9 months in the pantry in a tightly closed container, but are better stored in the fridge where they will last at least a year.
Substituting fresh herbs for dried herbs can be a great option if you don’t have any fresh to hand or you know you can’t use it all. A general rule is to use the 3:1 ratio—use 3 times more fresh than dried. eg. 1 tablespoon chopped fresh mint equals 1 teaspoon dried.
