Chicken Korma
Recipe: #23619
April 28, 2016
Categories: Chicken, Indian, Gluten-Free No Eggs, Non-Dairy, Canned Tomatoes, Boneless Pieces, Spicy, Kosher Dairy, Chicken Dinner, Indian Chicken, more
"Chicken in a rich creamy slightly spicy nutty korma sauce, this is packed with flavor!"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (511.7 g)
- Calories 852.3
- Total Fat - 57.3 g
- Saturated Fat - 28.2 g
- Cholesterol - 309 mg
- Sodium - 1142.9 mg
- Total Carbohydrate - 22.5 g
- Dietary Fiber - 5.7 g
- Sugars - 12.8 g
- Protein - 64.8 g
- Calcium - 160.6 mg
- Iron - 7.4 mg
- Vitamin C - 12.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Combine all spices (cumin to cardamom) and divide approximately in half. toss cubed chicken in one half of the spices, set aside.
Step 2
Stir other half of spices into tomato sauce, set aside.
Step 3
In a food processor or blender grind the 3/4 cup of cashews and 1/4 cup cilantro until they form a coarse powder like bread crumbs, set aside.
Step 4
Heat oil in a skillet over medium heat. Add onions and fresh ginger and sauté until soft, about 3-5 minutes. Add garlic and sauté until fragrant, about 1 minute. Add chicken and sauté until browned, about 5 minutes. Add tomato sauce, turn heat down to low, and cover. Let simmer until chicken is fully cooked, about 10-15 minutes. Uncover, and stir in milk, yogurt, and ground cashews. Simmer on low until thick, about 15-20 minutes.
Step 5
Sprinkle with extra cashews and cilantro before serving.
Tips
No special items needed.
1 Reviews
You'll Also Love
