Vibrant Chicken Korma with Nutty Cashew Cream

Vibrant Chicken Korma with Nutty Cashew Cream

This delightful Chicken Korma is a traditional dish from Indian cuisine, known for its rich and creamy texture. The dish is made with tender chicken pieces simmered in a luxurious sauce crafted from yogurt, cashew nuts, and a blend of aromatic spices. Perfect for a cozy meal, this korma pairs wonderfully with naan or basmati rice.

### Ingredients:

For the Marinade:
– 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
– 1 cup plain Greek yogurt
– 1 tbsp lemon juice
– 1 tsp turmeric powder
– 1 tsp garam masala
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1 tsp salt

For the Korma Sauce:
– 2 tbsp ghee or vegetable oil
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 inch piece of ginger, minced
– 10-12 cashew nuts
– 1 cup coconut milk
– 1/2 cup water
– 1/2 tsp ground coriander
– 1/2 tsp ground cumin
– 1/2 tsp paprika
– 1/2 tsp turmeric powder
– Salt to taste

– Fresh cilantro, chopped
– Sliced almonds (optional)

### Instructions:

Marinate the Chicken:
1. In a large bowl, combine the Greek yogurt, lemon juice, turmeric powder, garam masala, ground cumin, ground coriander, and salt. Add the chicken pieces and mix well to coat. Cover and refrigerate for at least 1 hour, or overnight for best results.

Prepare the Cashew Paste:
2. Soak the cashew nuts in warm water for about 10-15 minutes. Drain and blend them into a smooth paste using a food processor or blender.

Cook the Korma:
3. Heat the ghee or oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown, about 5-7 minutes.
4. Add the minced garlic and ginger to the pan and sauté for another 2 minutes until fragrant.
5. Stir in the cashew paste, ground coriander, ground cumin, paprika, and turmeric powder. Cook for 2-3 minutes, allowing the spices to release their flavors.
6. Add the marinated chicken pieces to the pan and cook, stirring frequently, until they are no longer pink on the outside.
7. Pour in the coconut milk and water, stirring to combine. Bring the mixture to a gentle simmer. Reduce the heat to low, cover, and cook for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
8. Season with salt to taste.

9. Garnish with fresh chopped cilantro and sliced almonds if desired.
10. Serve the Chicken Korma hot, with naan bread or basmati rice.

Enjoy your Vibrant Chicken Korma with Nutty Cashew Cream, a dish that promises to bring warmth and indulgence to your dining table!