Chicken Korma II Recipe

Ingredients
<br>- ¼ cup cashew halves
<br>- ¼ cup boiling water
<br>- 3 cloves garlic, peeled
<br>- 1 (1/2 inch) piece fresh ginger root, peeled and chopped
<br>- 3 tablespoons vegetable oil
<br>- 2  bay leaves, crumbled
<br>- 1 large onion, minced
<br>- 1 teaspoon ground coriander
<br>- 1 teaspoon garam masala
<br>- 1 teaspoon ground cumin
<br>- 1 teaspoon ground turmeric
<br>- 1 teaspoon chili powder
<br>- 3  skinless, boneless chicken breast halves - diced
<br>- ¼ cup tomato sauce
<br>- 1 cup chicken broth
<br>- ½ cup heavy cream
<br>- ½ cup plain yogurt
<br>- 1 teaspoon cornstarch, mixed with equal parts water
<br><p></p>Directions
<br>step 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.
<br>step 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.
<br>step 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.
<br>step 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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Ingredients
- ¼ cup cashew halves
- ¼ 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
- ¼ cup tomato sauce
- 1 cup chicken broth
- ½ cup heavy cream
- ½ cup plain yogurt
- 1 teaspoon cornstarch, mixed with equal parts water

Directions
step 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.
step 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.
step 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.
step 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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