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2.5 x 1.5 cm ( 1 x 3/4 in) peeled ginger, finely chopped
1 kg ( 2 1/4 lb) chicken, skinned and cut into 8 pieces.1 heaped teaspoon cumin powder salt to taste
1 tsp lime or lemon juice
65 ml cream
1 tbsp oil, butter or ghee
1/4 tsp mace powder or 1 blade of mace
How to make Green Chicken Korma:
Soak the cashew nuts in 200 ml of water, for at least 15 minutes.
Pour 4 tbsps oil in a frying pan and fry the onions over a medium heat until they are crispy brown, but not burnt at the edges. This will take between 20-30 minutes, depending on the thickness of the pan and the heat.
When the onions are done, put in a blender with the coriander leaves, mint leaves, green chillies, soaked cashew nuts and 50 ml water and puree.
In the same pan, heat the remaining 2 tbsps oil over a low heat, and add the bay leaves, cardamoms, cinnamon, ginger and garlic. Then increase the het to ,edium, until the chicken is seared. Now add the coriander and cumin powder. Saute the chicken for 2 minutes, stirring so that the chicken doesn’t stick to the pan. Add the green puree and saute the chicken for a further 2 minutes.
Add the salt, sugr and lime juice, and 200 ml water. Taste and adjust seasoning. Now bring to the boil and simmer until the chicken is cooked, then add the cream and stir well.
Just before serving, heat a little oil or butter in ladle and put 1/4 tsp of mace power into ladle. After 10 seconds put it into the pot and stir. Alternatively, if using a blade of mace, remove it from the oil after 20 seconds and just put the oil in. Mix well.