Roast Chicken Korma

Directions

1. 1
   Preheat oven to 200F C
2. 2
   Rub the chicken all over with salt, pepper, garam masala and a little oil
3. 3
   Place chicken in roasting tray and roast for 40 - 60 mins until crispy and cooked
4. 4
   Heat the seasoned oil over a medium-high heat and add the temper ingredients
5. 5
   Cook the spices for a minute to release the flavour into the oil
6. 6
   Add the chopped onion with a pinch of salt and increase the heat.
7. 7
   Stir and cook the onions until soft and starting to colour
8. 8
   Add the garlic ginger paste and cook on high heat until water is evaporated.
9. 9
   Approx 30 secs
10. 10
    Add the powdered spices, sugar and salt and cook for 1-2 mins
11. 11
    Add the stock and cook for 5 minutes
12. 12
    Make the cashew cream by blending together the coconut milk and cashew nuts
13. 13
    Stir the cashew cream into the sauce
14. 14
    Add the roasted chicken, reduce to desirrd consistency and cook gently for 5 minutes
15. 15
    Stir in the double cream, cook for another minute
16. 16
    Check and adjust seasoning if necessary
17. 17
    Sprinkle over the coriander and garam masala
18. 18
    Turn off heat and allow to cool for a couple of minutes before serving with pilau rice / naan / paratha