I've been craving Indian food for a while now but somehow every time we go out we end up anywhere but an Indian restaurant. So I got tired of waiting and decided to take matters in my own hands and make my own chicken korma (favorite Indian dish ever). Delicious and tender chicken, creamy and flavorful sauce (made out of my favorite nuts - cashews) and wonderful aroma of all the spices. It's a serious dish and it's very hard to stick to only one serving! It really was a hit in our house, my husband loved it (and probably ate half of it by the time I was done taking pictures for the blog) and Christopher devoured his first Indian dish like a pro!
Recipe makes ... probably anything from 4 to 8 portions, depending on how much you love Indian food.
* 4 chicken breasts
* 1 large onion
* 2 garlic cloves
* 5oz cashew nuts
* 1 cup milk
* 15oz tomato puree
* 6oz plain Greek yogurt
* 3 tbsp olive oil
* cilantro for garnish
*1 tsp of each:
- turmeric powder
- garam masala
- coriander powder
- cardamom powder
- ground ginger
- curry powder
* pinch of cinnamon
1. Place coarsely chopped onion and garlic in the food processor and blend until pureed. Transfer into non-stick pan and cook for 5-6 minutes.
2. In the meantime, combine all the spices in a large bowl and whisk to combine. Add cubed chicken breast and toss everything until every piece of chicken is coated with spices.
3. In a large Dutch oven, heat olive oil and add spiced chicken. Cook everything for 3-4 minutes. There will be some almost burned looking crust on the bottom of the pot, but it's all good. Add 1 cup of water and cook for a minute or so until water evaporates.
4. Add cooked onions and tomato puree and mix to combine. Scrape bottom of the dish to remove all the "burned" spices and mix them into the sauce.
5. Place cashew nuts and milk in the food processor and blend until it forms very smooth paste. If it's too dense, you can add a little bit more milk. Add cashew paste to the chicken and cook everything on a very low heat for 15-20 minutes, stirring from time to time.
6. Add Greek yogurt, cook for 1 more minute, garnish with cilantro and enjoy with Basmati rice!
I could eat this dish for breakfast, lunch and dinner.... no kidding! Sometimes I make it with chicken tights rather than the breast - it's really good as well. To be honest, you could probably put a piece of shoe lether in this sauce and it would be delicious!