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Chicken Korma 2 (Indian)


Ingredients:

3 chicken breast halves - diced
1/4 cup cashew halves
1/4 cup boiling water
3 cloves garlic, paste
1 (1/2 inch) piece fresh ginger root, paste
3 tbsp oil
2 bay leaves
1 large onion, paste
1 tsp coriander powder
1 inch cinnamon stick
2 cloves
3 cardamoms
1 tsp cumin powder
1 tsp turmeric powder
1 tsp chili powder
1/4 cup tomato sauce
1 cup chicken broth
1/2 cup thick cream
1/2 cup plain curd
1 tsp cornstarch, mixed with equal parts of water

How to Cook:
  1. Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes.
  2. Heat oil in pan over medium heat.
  3. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft.
  4. Mix in garlic/ginger paste, and add coriander, garam masala, cumin, turmeric, and chili powder. Stir in chicken, and cook for about 5 minutes.
  5. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
  6. Place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.
  7. Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally.
  8. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.
  9. Serve Hot

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