How to Make Chicken Korma II - A Step-by-Step Guide

Chicken Korma is a popular Indian dish known for its fragrant and flavorful combination of spices and tender chicken. This recipe for Chicken Korma II offers a slightly different take on the traditional version, with the addition of coconut milk for a creamier and slightly sweet flavor. This dish is perfect for those looking to try something new and exciting in their home cooking, and it's sure to impress at any dinner table.

The key to a successful Chicken Korma II is in the spices. ...

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Ingredients

  • ¼ cup cashew halves
  • ¼ 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
  • ¼ cup tomato sauce
  • 1 cup chicken broth
  • ½ cup heavy cream
  • ½ cup plain yogurt
  • 1 teaspoon cornstarch, mixed with equal parts water

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • Nutrition

    399 cal.

    • Total Fat: 28g
    • Saturated Fat: 10g
    • Cholesterol: 95mg
    • Sodium: 528mg
    • Total Carbohydrate: 14g
    • Dietary Fiber: 2g
    • Total Sugars: 5g
    • Protein: 25g
    • Vitamin C: 7mg
    • Calcium: 120mg
    • Iron: 2mg
    • Potassium: 528mg