Chicken Korma Recipe

1/2 cup cashew halves
1/2 cup boiling water
3 cloves garlic, peeled and crushed or minced
1 (1 inch) piece fresh ginger root, grated or minced
1/4 cup vegetable oil
2 bay leaves
1 large onion chopped
1 tbs ground coriander
1 tbs garam masala
1 tbs ground cumin
1 tbs ground turmeric
1 tbs hot chili powder
1-2 lbs chicken breast- diced
1 lb diced potato
2 carrots chopped (or 12 baby carrots)
1 can tomato sauce
2 cup chicken broth
1 cup light cream
1 cup plain yogurt (I used greek)
1 tbs cornstarch, mixed with equal parts water

Mix the cashews with the boiling water and let sit. Heat the oil in a stock pot and add bay leaves. Let heat for about 30 seconds then add the onion and cook for 3-5 minutes. Stir in the ginger, garlic, coriander, garam masala, cumin, tumeric and chili powder. Add the chicked and let cook for 5 minutes. Pour in the tomato sauce, chicken broth, potatoes and carrots. Stir and cover for about 15 minutes, letting it cook on medium to medium low heat.

Add the cashews, yogurt and cream to a fod processor and blend. Add the mixture to the pot and let simmer for anoher 15-20 minutes. At the end stir in the cornstarch and let cook until desired thickness is reached, about a few minutes. serve with basmati rice or naan bread.



About annsley423

I work in Boston at an online retail company called I work within the Order Processing department, trying to stop fraudulent orders among other tasks. My company has a large catalogue of kitchen items, which has been both helpful (to my cooking) and detrimental (to my wallet). I am a self taught cook, learning mostly from watching cooking shows and doing trial and error within my own kitchen. I am making this blog as a way to share ideas and successes, as well as curb boredom in my small apartment. In my spare time besides cooking, I like to read, take pictures and have fun with my friends. I am also trying to learn more about wine and hopefully that will eventually be incorporated within the blog as well.
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