Easy Indian Chicken Korma
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • ¼ cup cashews
  • ½ cup canned coconut milk
  • ½ cup heavy cream
  • 3 Tbsps. oil
  • 1 ½ cups onion, minced
  • 2 tsps. fresh ginger, minced
  • 2 tsps. garlic, minced
  • 1 ½ lbs. boneless, skinless chicken breast, cubed bite-size
  • 2 tsps. each coriander, cumin
  • 1 tsp. each curry powder, turmeric, paprika, salt, sugar
  • ⅛ tsp. cardamom
  • ½ (8 oz.) can tomato sauce
  • ½ cup water
  • ⅔ cup plain yogurt
  • ¼ cup fresh cilantro, chopped
Instructions
  1. Put cashews, coconut milk, and cream in a food processor or blender and blend very smooth. Set aside.
  2. Heat oil in a large sauté pan on medium heat. Add onions and ginger and sauté 3 minutes. Add garlic and sauté 2 minutes.
  3. Add chicken cubes, spices, and salt. Sauté 3-4 minutes searing chicken on all sides. Add a little water if the spices stick.
  4. Stir in tomato sauce and water. Bring to a boil on medium/high heat. Cover and reduce heat to medium/low to low. Simmer 10 minutes.
  5. Turn off heat and allow to sit 2-3 minutes. Stir in yogurt and cashew/coconut milk/cream mixture.
  6. Turn heat to medium and cook 15-20 minutes uncovered until sauce thickens.
  7. Sprinkle in cilantro and serve with basmati rice and naan.
Recipe by The Spice Kit Recipes at https://www.thespicekitrecipes.com/easy-indian-chicken-korma/