Creamy Chicken Korma
Description
This Indian-style chicken korma recipe simmers chicken, garlic, ginger, and cashews in a delicious, creamy, fragrant yogurt sauce. Serve with rice.
Ingredients
•
1/4 cup cashew halves
•
1/4 cup boiling water
•
3 cloves garlic, peeled
•
1 (1/2 inch) piece fresh ginger root, peeled and chopped
•
3 tablespoons vegetable oil
•
2 bay leaves, crumbled
•
1 large onion, minced
•
1 teaspoon ground coriander
•
1 teaspoon garam masala
•
1 teaspoon ground cumin
•
1 teaspoon ground turmeric
•
1 teaspoon chili powder
•
3 skinless, boneless chicken breast halves - diced
•
1 cup chicken broth
•
1/4 cup tomato sauce
•
1/2 cup heavy cream
•
1/2 cup plain yogurt
•
1 teaspoon cornstarch, mixed with equal parts water
•
1 teaspoon water
Directions
1
Cover cashews with ¼ cup boiling water in a small bowl; set aside, for 15 to 20 minutes.
2
Meanwhile, place garlic and ginger in the bowl of a food processor; pulse until smooth. Set aside.
3
Heat oil in a wok over medium heat. Add bay leaves; cook 30 seconds. Stir in onion; cook until soft, 3 to 5 minutes. Stir in garlic-ginger paste, coriander, garam masala, cumin, turmeric, and chili powder; stir in chicken and cook 5 minutes. Add chicken broth and tomato sauce, cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
4
Meanwhile, place cashews, soaking water, heavy cream, and yogurt in the bowl of a food processor; pulse until smooth.
5
Stir cashew mixture into wok; simmer 15 minutes, stirring occasionally. Whisk cornstarch and 1 teaspoon water together; stir into wok and cook, 1 to 2 minutes more.