Easy Indian Chicken Korma
Author: Jenn @ The Spice Kit Recipes
Serves: 4
- 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
- Put cashews, coconut milk, and cream in a food processor or blender and blend very smooth. Set aside.
- Heat oil in a large sauté pan on medium heat. Add onions and ginger and sauté 3 minutes. Add garlic and sauté 2 minutes.
- Add chicken cubes, spices, and salt. Sauté 3-4 minutes searing chicken on all sides. Add a little water if the spices stick.
- 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.
- Turn off heat and allow to sit 2-3 minutes. Stir in yogurt and cashew/coconut milk/cream mixture.
- Turn heat to medium and cook 15-20 minutes uncovered until sauce thickens.
- 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/
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