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Chicken Korma II

Chicken Korma II

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Trina

Trina

In this mild Northern Indian dish, chicken is simmered in a creamy fragrant sauce with onion, garlic, ginger and cashews. Serve over basmati or sticky rice. Add more chili or cayenne for more heat.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 398 kcal
  • 20%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 25.3 g
  • 51%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 477 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

mikaoh
197

mikaoh

11/3/2006

I loved this recipe! But it is much simpler and just as good if you can cut out some steps. It is so quick and easy! Instead of processing my own garlic and ginger paste which can be time consuming and messy, I picked up some garlic paste and ginger paste at a local Indian grocer. I used 1/4 teaspoon garlic paste and 1/8 teaspoon ginger paste (don't use too much ginger paste because the taste can be very overpowering!). Also, instead of boiling the water for the cashews (cutting out some steps here!), I just crushed up the cashews in a paper towel and put it in after the liquids were poured in and just let it cook. You can also substitute the cream with low fat coconut milk and it turned out GREAT!!!!!

Leonie
116

Leonie

9/30/2007

This dish was as good as any chicken Korma I have had in an Indian restaurant. Two things to note, I used fat free coconut milk in place of half and half. Also, several reviewers mentioned that it was a very mild dish. Well, Indian Chili powder is not the same as Mexican and is, in fact,very hot. It can be purchased at an Indian food store. The brand I use is Rajah. It makes a huge difference to the flavor, but use it sparingly.

Mark P
64

Mark P

3/6/2006

Very good. After the first night, I'd originally intended to give this recipe 4 stars and write, "Nice complex flavors, but too mild for my tastes. Still good, and something I wouldn't be surprised to be served at a real Indian restaurant." But the leftovers were even better! I guess sitting for a day gave the flavors time to coalesce and assert themselves.

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