Chicken Korma

Method

1. Heat oil in a large pan over medium flame.
2. Add cashew nuts and stir till light brown.
3. Add onions and fry for 2 mins. till light brown.
4. Add chicken pieces and fry for another 3 mins.
5. Add Ferns’ Korma paste.
6. Stir. Bring to boil and simmer for 20 – 25 mins or pressure cook for 10 mins. until cooked.
7. Add cashew nut powder.
8. Keep for a minute.
9. Add half the coriander.
10. Stir and Serve hot garnished with remaining coriander & Ferns’ Mixed Pickle on the side!