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Rich Chicken Korma

4.6
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PREP TIME
20 min
COOKING TIME
40 min
TOTAL TIME
60 min
SERVINGS
4 servings
Dinner Indian
Rich Chicken Korma
Ingredients
  • 1/4 cup cashew halves
  • 1/4 cup boiling water
  • 3 cloves garlic, peeled
  • 1 (1/2 inch) piece fresh ginger root, 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 breast halves - diced
  • 1 cup chicken broth
  • 1/4 cup tomato sauce
  • 1/2 cup heavy cream
  • 1/2 cup plain yogurt
  • 1 teaspoon cornstarch, mixed with equal parts water
  • 1 teaspoon water
Instructions
1
Begin by placing the cashews in a small bowl and then pour 1/4 cup of boiling water over them, allowing them to soak for 15 to 20 minutes. Next, combine the garlic and ginger in a food processor bowl and pulse until they are finely chopped.
2
In another bowl, heat some oil in a wok over medium heat and add a few bay leaves. Let them cook for 30 seconds before adding the onion and cooking until it's soft, taking about 3 to 5 minutes. Then, stir in the garlic-ginger paste that you prepared earlier and season with coriander, garam masala, cumin, turmeric, and chili powder.
3
Add the chicken to the wok and cook for 5 minutes before adding some chicken broth and tomato sauce. Cover the wok, reduce the heat, and let it simmer for 15 minutes while stirring occasionally.
4
While the wok is cooking, combine the soaked cashews, water, heavy cream, and yogurt in a food processor bowl. Process them until they form a smooth mixture.
5
Once the wok is done, stir in the cashew mixture and let it simmer for another 15 minutes while stirring occasionally. To thicken the sauce, whisk some cornstarch and 1 teaspoon of water together and then stir it into the wok. Finally, continue cooking for another 1 to 2 minutes.