Cashew Chicken Korma
 
 
Ingredients
  • Chicken, boneless breast- 3 breasts, diced
  • Oil- 1 tbsp+1 tbsp
  • Onion, cut long thin- 4 medium sized
  • Cashew nuts, unsalted- 1 cup
  • Cloves- 3
  • Cardamom- 3
  • Cinnamon- 3 inch slice
  • Bay leaves- 2
  • Ginger, chopped- 2 inch slice
  • Garlic, chopped- 4 cloves
  • Cilantro, chopped- 2 handful
  • Salt- to taste
For mixing
  • Chili powder- 1½ tsp
  • Turmeric powder- ¼ tsp
  • Coriander powder- 2 tsp
  • Water- 2 tbsp
Instructions
  1. Place a large non-stick cooking pan over medium heat, add 1 tbsp oil.
  2. Add onion, season with salt and cook the onions till golden brown in color, keep aside.
  3. To the same pan, add cashew nuts and roast till golden in color.
  4. In a blender, puree the cooked onions and cashew nuts with enough water to make into a thick smooth paste, keep aside.
  5. Heat the same pan, add 1 tbsp oil.
  6. Add cloves, cardamom, cinnamon and bay leaves to it, saute for a second.
  7. Add chopped ginger and garlic to it, saute till it turns light golden in color.
  8. In a small bowl, combine chili powder, turmeric powder, coriander powder with 2 tbsp water.
  9. Add the spices mixed in water to the pan, saute for a minute.
  10. Now, add the onion and cashew nut paste to the pan, combine well.
  11. Add the chicken to the paste, combine well and cook covered till chicken is well done.
  12. Taste and add salt.
  13. If you want this dish to be spicy add ground pepper to it.
  14. If the gravy is too thick, add some water to thin it down and cook.
  15. Sprinkle chopped cilantro and cook for a minute.
  16. Serve hot with rice, roti etc.
Notes
Adjust spice level accordingly. You could add more ground pepper towards the end.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/cashew-chicken-korma/