Chicken Korma Recipe
Chicken Korma is creamy and velvety with the perfect pairing of Indian spices. It is not overpowering in heat and tastes divine.
Servings: 8
Calories: 215kcal
Ingredients
- 1/2 cup cashew halves
- 1/2 cup boiling water
- 3 tablespoons oil
- 2 teaspoons minced garlic
- 1 teaspoon ginger paste
- 2 bay leaves
- 1 medium onion chopped
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 3 boneless skinless chicken breasts cut into bite sized pieces
- 1 tablespoon tomato paste
- 1 1/4 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup plain yogurt
- Basmati or jasmine rice for serving
Instructions
- Add the cashew halves to a small bowl, and pour the boiling water over the top. Let sit 15-20 minutes to soften the cashews.
- Heat the oil in a large skillet over medium heat. Add the garlic, ginger, and bay leaves to the skillet, and cook until fragrant, 2-3 minutes. Add the onion to the skillet and cook until softened. Add the coriander, garam masala, cumin, turmeric, and chili powder to the skillet, and stir to combine.
- Add the chicken to the skillet, and cook until lightly browned. Stir in the tomato paste and chicken broth, and bring the mixture to a simmer. Cover, reduce heat, and simmer 15 minutes.
- Toward the end of the simmer time, add the cashews and water, heavy cream, and yogurt to a food processor or blender. Blend until very smooth.
- Pour the cream mixture into the skillet and stir to combine. Bring the sauce to a simmer and simmer for an additional 10-15 minutes, until thickened and creamy. Serve hot over rice.
Nutrition
Calories: 215kcal | Carbohydrates: 6g | Protein: 12g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 219mg | Potassium: 330mg | Fiber: 1g | Sugar: 2g | Vitamin A: 351IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 1mg