Heat the sunflower oil in a pan.
Sauté the cauliflower, shallots and cashews until evenly golden brown.
Add the Kumar’s Curry Sauce Korma, stir well to combine and allow everything to simmer over low heat for 3 minutes.
Add the raisins during the last minute of cooking.

Add 1 or 2 tablespoons of water if desired.

Presentation tip
Garnish with additional sliced almonds and chopped coriander.

Traditional Indian Korma with Chicken and Cashews

For one person
100 g Kumar’s Curry Sauce Korma
150 g Chicken thigh meat, diced
15 g Raw cashews
25 g Shallots, minced
15 g Yellow raisins
15 g Sunflower oil
5 g Almonds, sliced
– Fresh coriander or mint

Heat the sunflower oil in a pan.
Sauté the chicken, shallots and cashews until evenly golden brown.
Add the Kumar’s Curry Sauce Korma, stir well to combine and allow everything to simmer over low heat for 3 minutes.
Add the raisins during the last minute of cooking.