Chicken Korma Ii

18 ingredients
4 steps

Ingredients

  • 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

Directions

  1. 1
    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.
  2. 2
    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.
  3. 3
    Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.
  4. 4
    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.

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