Chicken Korma

Don’t be intimidated by the amount of spices in this dish, it’s still easy to make!

First things first is that you’ll be making your marinate/sauce and you’ll be marinating the chicken in it for a minimum 1 hour, but best overnight or the morning of.

In a large food processor, I used a blender on chop because my food processor wasn’t large enough for the paste, chop the fresh cashews. After they are chopped add in the tomato paste, garlic, fresh ginger, garam masala, red pepper flakes, paprika, turmeric, ground coriander, ground cardamon, ground cumin, cinnamon & salt/pepper. The paste will likely be very thick, so add 1 tablespoon of water at a time till the paste gets moving and blended. After that transfer the paste to a large bowl and add the yogurt. Mix up the paste and the yogurt real good.

Add in the chicken to the marinate and mix well. Cover bowl in saran-wrap and place in the fridge. The longer the marinate sits, the more flavors the chicken will absorb.

When you’re ready to start cooking, cook your basmati rice according to the package instructions. (Most basmati rice requires rinsing/soaking the rice, then cooking it in a pan with butter in the boiling water.)

Chop peppers and onions, add them to a large pan with oil and cook the peppers and onion down for about 5 minutes.

Next you’ll be adding the chicken with ALL OF THE MARINATE along with the chicken stock, over medium heat. Mix frequently and allow the chicken to cook (165°f chicken is ready), about 15-25 minutes.

Stir in the cream and simmer for 10 more minutes. Do not let it boil, let it simmer. Cook on low. You can let it simmer longer than 10 minutes, the longer it simmers the more the flavor pops out in the dish.

Serve with basmati rice and naan.

Ingredients

• 2 pounds boneless skinless chicken breast or thighs, cut into bite size pieces

  Sauce/Marinade

• 1/2 cup cashews, lightly chopped (You may also use almonds)

• 3 tablespoons tomato paste, optional

• 6 cloves of garlic, chopped

• 1 tablespoon fresh ginger,minced/grated

• 1 tablespoon garam masala

• 1 teaspoon red pepper flakes

• 1 teaspoon paprika

• 1 teaspoon turmeric

• 1 teaspoon ground coriander

• 1/2 teaspoon ground cardamom

• 1/2 teaspoon cumin

• 1/2 teaspoon cinnamon

• salt & pepper

• 1 cup plain Greek yogurt

  For the chicken korma

• 1 tablespoon olive oil

• 2-3 spicy chili peppers (I used Jalapeno peppers)

• 1 medium onion,chopped

• 1/2 cup chicken stock, or more as needed to simmer

• 1 cup heavy cream or coconut milk