Not as good as Royal India’s, but good and relatively easy as far as Indian food is concerned
Prep Time: 10 min
Cook time: 30 min
Marinating Time: 1 hour-overnight
Ingredients
FOR THE SAUCE/MARINADE
- 2 pounds boneless chicken breast or thighs, chopped into bite sized pieces
- ½ cup cashews lightly chopped (or use almonds)
- 3 tablespoons tomato paste (optional)
- 4 cloves garlic chopped
- 1 tablespoon minced fresh ginger
- 1 tablespoon garam masala
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground cardamom
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- Salt and pepper to taste (I left out pepper and did a little over a tsp of salt at the end)
- 1 cup plain yogurt Greek yogurt is great
FOR THE CHICKEN KORMA
- 1 tablespoon olive oil
- 2-3 spicy chili peppers chopped – I used serrano peppers (I left out)
- 1 medium onion chopped
- ½ cup chicken stock or more as needed, to simmer
- 1 cup heavy cream or use coconut milk
FOR SERVING: fresh chopped herbs, spicy red chili flakes, and cashews
Instructions
-
Add the chopped chicken to a large bowl and set aside.
-
Add the cashew nuts to a food processor and pulse to break them up. Add the tomato paste, garlic, ginger, and seasonings. Add salt and pepper to taste and pulse to form a thick paste. If it is too thick, add a couple tablespoons of water to thin it just slightly.
-
Mix the paste in a small bowl with the yogurt.
-
Spoon the marinade over the chopped chicken and mix well. Cover and refrigerate at least 1 hour to let the flavors develop. You can leave it overnight to develop even more flavor.
-
When you’re ready to cook, heat the oil in a large pan.
-
Add the peppers and onion and cook them down for 5 minutes to soften.
-
Add the chicken with all of the marinade (Korma sauce) along with the chicken stock. Stir and cook for 15 minutes, stirring here and there.
-
Stir in the heavy cream or coconut milk and simmer for 10 more minutes. You can simmer longer if you’d like to let the flavors develop more.
-
Season to taste. Garnish with fresh chopped herbs, spicy red chili flakes, and cashews to serve.
Chili Pepper Madness