Name: Creamy Chicken Korma
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 0.25 cup cashew halves; 0.25 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; 0.25 cup tomato sauce; 0.5 cup heavy cream; 0.5 cup plain yogurt; 1 teaspoon cornstarch, mixed with equal parts water

Ingredients

Instructions

Step 1

Cover cashews with boiling water in a small bowl. Set aside, 15 to 20 minutes. Meanwhile, 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, 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 the wok, and continue cooking, 1 to 2 minutes more.

Enjoy your meal!