Creamy Chicken Korma

This chicken korma recipe simmers chicken, garlic, ginger, and cashews in a creamy and fragrant yogurt sauce that's delicious served with rice.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 399 Calories

Ingredients

• 1 teaspoon water
• 3 tablespoons vegetable oil
• 1 large onion, minced
• 1 cup chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 3 cloves garlic, peeled
• 2 bay leaves, crumbled
• 1 (1/2 inch) piece fresh ginger root, peeled and chopped
• 3 skinless, boneless chicken breast halves - diced
• 1 teaspoon cornstarch, mixed with equal parts water
• 0.5 cup heavy cream
• 0.25 cup boiling water
• 0.5 cup plain yogurt
• 0.25 cup tomato sauce
• 0.25 cup cashew halves

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Meanwhile, place cashews, soaking water, heavy cream, and yogurt in the bowl of a food processor; process until smooth.

Step 4

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.