Chicken Korma Ii Recipe

Name: Chicken Korma Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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
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
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
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.

625

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Chicken Korma Ii falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Korma Ii

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