chicken korma

chicken korma

Ingredients for Chicken Korma

• 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.
•  1/4 cup tomato sauce

•  1 cup chicken broth 
• 1/2 cup heavy cream 
• 1/2 cup plain yogurt 
• 1 teaspoon cornstarch, mixed with equal parts water.

• Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside.
• Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
• Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.
• Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.