Easy Chicken Korma
Ingredients
For the Chicken Marinade:
- 3-pounds boneless skinless chicken thighs or breasts
- 2 tsp. mild yellow curry powder
- 2 tbsp. garam masala
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
For the Sauce:
- 3 tbsp. olive oil
- 2 white onions
- 6 cloves garlic
- 1/4 cup water
- 3 tbsp. olive oil, substitute clarified butter or ghee if preferred
- 4 large tomatoes, diced small
- 2 tbsp. ginger root, freshly grated
- 1/2 cup ground toasted cashews
- 1 cup coconut milk
- 1-1/2 cups plain low-fat yogurt
- 1/2 small red chili, minced, more or less, to taste
- 2 tsp. turmeric
- 1 tsp. cinnamon
- 1/2 tsp. ground cardamom
- 4 tsp. mild yellow curry powder
- 1/2 tsp. nutmeg
- 1 tsp. salt
- 2 tsp. garam masala
- 1 tsp. black pepper
- 1 tsp. ground coriander seed
- 1/2 tsp. ground cloves
- Pinch saffron, optional
- 1/2 tsp. cumin
- 1 tbsp. brown sugar
Instructions
To prepare the chicken:
- On a large platter, drizzle the chicken with the 3 tbsp. olive oil and sprinkle on the spices, salt and pepper.
- Massage into the meat and cover, leaving to marinate for at least a couple of hours or overnight.
- Grill the chicken until fully cooked but not dried out; set aside.
To prepare the sauce:
- In a food process, puree the onions garlic and water.
- In a large saucepan, heat the olive oil or ghee.
- Add the pureed onion mixture and cook, over medium heat, for a few minutes stirring constantly.
- Add all the remaining ingredients.
- Simmer slowly for about 30 - 40 minutes.
- Add the chicken and simmer for an additional 10 - 15 minutes. (
- At this point you can also add canned rinsed chickpeas and vegetables like bell peppers, cauliflower, etc., if so inclined.
- If adding the vegetables, in the above step, continue to heat for another 15 minutes until the vegetables reach the same temperature as the sauce.
- Serve with steamed jasmine rice and/or naan.
- Garnish with chopped toasted cashews or almonds, if you like.