Скачать или смотреть CELEBRATING MY 25TH B'DAY | VLOG 🎉 🏝

In today's video I'm showing my friend Sherree how to cook Chicken Korma, I turn 25 and have some drinks with some girlfriends and then me and Freya and the boys go to a random Island in Brissy while we get sh**faced and they fish :) Follow me on Instagram @michaelfinch


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CHICKEN KORMA RECIPE: 
INGREDIENTS:
1kg Organic Nitrate Free Chicken Thigh
2 onions (+2 Shallots optional)
1 1/2 cup greek yogurt 
7-8 Cashews 
50-100ml heavy cream 
1 tsp salt 
1-2 tsp hot chilli powder
1 cinnamon quill
1-2 bay leaf
1 star anise
4 cardamom pods
3-4 cloves
2 tsp ground coriander powder
1/2 tsp tturmeric
1/2 tsp ground black pepper
1 tsp cumin
1 tsp garam masala
5-10 saffron
1 tsp fenugreek leaves
2 tsp ginger & garlic paste
2 tbsp oil

METHOD: 
Add Yogurt, Cubed Chicken thigh, salt, chilli powder, coriander powder, turmeric, pepper, cumin, ginger and garlic paste + oil to a bowl. Marinate Overnight if possible, if not 1-3 hours.
Add Oil or Ghee to a pan, cook onions and shallots, once golden brown take out 1/3 onion leaving in the rest of it, add cinnamon, bay leaf, star anise, cardamom pods, cloves, black pepper, Add in marinated chicken right away. 
In a Blender, Blend the onion and shallots, 7-8 (pre soaked cashews) and some water (don’t use cream like I did, don’t add any cream yet, not until end!) Blend into a paste and add to pot. Cook for 30-40 minutes on low simmer or until chicken is cooked nicely. 
Add Cream, fenugreek leaves, garam masala and saffron allow to warm through and serve with rice, bread, potatoes and top with fresh coriander/parsley