Chicken Korma

(4-6 servings)

This is an easy dish to make; chicken braised in an aromatic curry. I'm close to a Whole Foods with a bulk food/spice section, so I came home with an assortment of spices the other day. That was probably the most difficult part in the making of this..  searching through the various jars.



1 large yellow onion, cut up
3-4 cloves garlic, cut up
1 inch piece of fresh ginger, peeled and cut up
1/3 cup dry roasted cashews
6 oz plain yogurt
1 tbsp fresh squeezed lemon juice

1 tbsp ghee or oil
2 lbs skinless and boneless chicken thighs, cut into bite sized pieces
2 tsp garam masala
1 1/2 tsp cumin
1 1/2 tsp ground coriander
1 tsp turmeric
1 tsp ground cardamon
1/2 tsp freshly ground black pepper
1/2 tsp ground red chilies, or more to taste
1 14.5 oz can diced fire roasted tomatoes
1/4 cup heavy cream
salt, to taste

small handful fresh cilantro, chopped 
cashews

Place the onion, garlic, ginger, cashews, yogurt and lemon juice into the bowl of a food processor and process until smooth. Set aside.

Heat the ghee or oil in a large saucepan. Add the chicken and fry for a few minutes, turning the chicken pieces over a few times.

Sprinkle all of the spices over the chicken (garam masala, cumin, coriander, turmeric, cardamon, pepper, cayenne), and cook for another minute stirring and turning the chicken over a few times.

Add the pureed mixture from the food processor and stir to combine well. Cook for another minute or two.

Stir in the entire can of diced tomatoes. Turn down the heat and simmer gently for about 45- 50 minutes. Stir a few times as it's simmering.

Stir in the cream and check and adjust the seasoning, if necessary.

Sprinkle with chopped cilantro and cashews before serving. Great with rice.