Chicken Korma

So I’ve been experimenting with Chicken Korma recipes. Traditionally the sauce is made with lots of onions, ginger-garlic, a medley of Indian spices, yogurt and cashews to give it a nice creaminess. Growing up my mom made Korma the way her mom made it by adding a tomato and omitting the cashews. My mom recently told me that my grandma added the tomato to make it a bit more saucy so there would be more to go around and omitted the cashews because of how expensive they were at the time in India. Through my experimentation I found that I enjoy a thicker sauced Korma, so I left the tomato out and added the cashews in. As I was making the Korma I felt very blessed to be in a position where I can afford to add the cashews in. It may seem like something trivial to be grateful for, but it was a good reminder of how fortunate I am to not have to think twice about purchasing ingredients. This moment gave me an even greater respect for my grandmother who cared so deeply for her family and always made the very best with what she had! Check out the recipe below!

Ingredients:

• 2 pounds skinned chicken drumsticks and thighs

• 1/4 cup cashews

• 6 tablespoons water (divided - 2 tablespoons with cashew paste and 4 tablespoons with sauce)

• 4 tablespoons olive oil

• 6 tablespoons yogurt (divided - 2 tablespoons with cashew paste and 4 tablespoons with sauce)

• 2 large onions, sliced

• 2 tablespoons ginger-garlic paste

• 1/4 teaspoon cumin seeds

• 1 inch cinnamon stick

• 6 green whole cardamom pods

• 6 cloves

• 1 teaspoon salt (divided - 1/2 teaspoon with onion and 1/2 teaspoon with sauce)

• 1 teaspoon corriander powder

• 1 teaspoon cumin powder

• 1/4 teaspoon turmeric powder

• 1 teaspoon red chili powder

• 1/4 cup fresh coriander, chopped

Instructions:

1. Puree the cashews, water and 2 tablespoons of the yogurt together and set aside.

2. Add oil, cumin seeds, cinnamon stick, cardamom pods and cloves to a pot on medium low heat. Stir for 30 seconds.

3. Add onion and salt. Sauté until golden brown. (about 15 minutes)

4. Add ginger-garlic paste and cook for 5 minutes.

5. Add the coriander powder, cumin powder, turmeric powder, red chili powder and the remaining 1/2 teaspoon of salt. Stir to combined.

6. Add the chicken and mix until chicken is evenly coated with sauce mixture.

7. Stir in the remaining 4 tablespoons of yogurt.

8. Add the remaining 4 tablespoons of water. Stir to combine.

9. Cover pot and cook for 20 minutes stirring occasionally.

10. Turn heat to low and stir in cashew paste. Simmer for 5 minutes.

11. Remove from heat. Top with coriander.

12. Serve hot.

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