Chicken Korma Recipe
Ingredients:
- 3 Tbsp. Roasted Cashews, plus 2 Tbsp. chopped
- ¾ Cup Hot Water, plus ¾ Cup Tap Water
- 5 Tbsp. Extra-Virgin Olive Oil
- 2 Onions, chopped fine
- 1½ Tsp. Table Salt
- 1 Tomato, cored and chopped coarse
- 4 (6- to 8-ounce) Boneless, Skinless Chicken Breasts
- 3 Whole Cloves
- 2 Cinnamon Sticks
- 2 Bay Leaves
- 4 Garlic Cloves, minced to paste
- 1 Tsp. Grated Fresh Ginger
- 1 Tsp. Ground Coriander
- 1 Tsp. Ground Turmeric
- ½ Tsp. Pepper
- ¼ Tsp. Ground Cardamom
- ¼ Tsp. Cayenne Pepper
- 1 Cup Chopped Cilantro
- Plain yogurt (for serving)
Instructions:
- Process 3 Tbsp. cashews in blender on low speed to consistency of fine gravel mixed with sand, 10-15 seconds. Add ¾ cup hot water and process on low speed until combined, about 5 seconds. Scrape down sides of blender jar and let mixture sit for 15 minutes.
- Meanwhile, heat 3 Tbsp. extra-virgin olive oil in Dutch oven or large pot over medium heat until shimmering. Add 2 finely chopped onions and ¼ Tsp. table salt and cook, stirring occasionally, until dark golden brown, adjusting heat as needed if beginning to scorch, 10 to 15 minutes.
- Transfer onions to blender with 1 tomato and process on low speed until coarse puree forms, about 1 minute. Scrape down sides of blender jar, then process on high speed until sauce is completely smooth, about 1 minute.
- Pat dry 4 chicken breasts, cut into 1½-inch pieces, and sprinkle with 1 Tsp. salt. Heat remaining 2 Tbsp. oil in pot over medium heat until shimmering. Add cloves, cinnamon sticks, and bay leaves and cook, stirring occasionally, until fragrant, 30-60 seconds. Add garlic cloves, ginger; coriander; turmeric; pepper; cardamom; and cayenne and cook until fragrant, 30-60 seconds. Add cashew-onion mixture, ¾ cup tap water, and remaining ¼ teaspoon salt and stir, scraping up any brown bits from bottom of pot. Bring to simmer, then reduce heat to low, cover, and simmer gently for 10 minutes.
- Stir in chicken, increase heat to medium, and return to simmer. Reduce heat to medium-low, cover, and simmer gently until chicken registers 160 degrees F, 10-15 minutes. Discard bay leaves and cinnamon. Sprinkle with cilantro chopped cashews and serve with plain yogurt.
