chicken korma ii

Ingredients

• Servings: 4
• 1/4 cup cashew halves
• 1/4 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
• 1/4 cup tomato sauce
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup plain yogurt
• 1 teaspoon cornstarch, mixed with equal parts water

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• 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.