In this mild Northern Indian chicken korma recipe, chicken is simmered in a creamy, fragrant sauce with onion, garlic, ginger, and cashews. Serve it over basmati or sticky rice. Add more chili or cayenne for extra heat.
Prep Time::20 mins
Cook Time::40 mins
Total Time:: 1 hr
Servings::4
Ingredients
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¼ cup cashew halves
¼ cup boiling water
3 cloves garlic, peeled
1 (½-inch) piece fresh ginger, 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 breasts, diced
1 cup chicken broth
¼ cup tomato sauce
½ cup heavy cream
½ cup plain yogurt
1 teaspoon cornstarch
1 teaspoon water
Directions
Place cashews in a small bowl. Pour 1/4 cup boiling water over top; set aside for 15 to 20 minutes. Combine garlic and ginger in the bowl of a food processor; pulse until smooth. Set aside.
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; season with coriander, garam masala, cumin, turmeric, and chili powder. Stir in chicken; cook 5 minutes. Add chicken broth and tomato sauce. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
Meanwhile, place cashews, soaking water, heavy cream, and yogurt in the bowl of a food processor; process until smooth.
Stir cashew mixture into wok; simmer 15 minutes, stirring occasionally. Whisk cornstarch and 1 teaspoon water together; stir into wok, and continue cooking 1 to 2 minutes.
Marissa R