Authentic Creamy Chicken Korma Recipe

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
• 1 teaspoon water

Instructions

1. Soak cashews in ¼ cup of boiling water in a small bowl for 15 to 20 minutes to soften.
2. In a food processor, combine garlic and ginger; blend until you have a smooth paste. Set aside for later use.
3. Heat oil in a wok or large pan over medium heat. Add bay leaves and cook for 30 seconds until fragrant. Add onion and cook until softened, about 3 to 5 minutes. Stir in the garlic-ginger paste, coriander, garam masala, cumin, turmeric, and chili powder. Add the chicken and cook for 5 minutes. Pour in chicken broth and tomato sauce, cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
4. In the food processor, combine the soaked cashews, soaking water, heavy cream, and yogurt; blend until completely smooth and creamy.
5. Add the cashew mixture to the wok with the chicken; simmer for another 15 minutes, stirring occasionally. In a small bowl, whisk together cornstarch and 1 teaspoon of water to create a slurry. Stir the slurry into the wok and cook for 1 to 2 minutes, until the sauce thickens.

Nutrition

• Calories: 399 kcal
• Fat Content: 28 g
• Fiber Content: 2 g
• Sugar Content: 5 g
• Sodium Content: 528 mg
• Protein Content: 25 g
• Cholesterol Content: 95 mg
• Carbohydrate Content: 14 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g