Chicken Korma Recipe

 

Ingredients:

For the sauce/marinade:

• 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• ½ cup cashews, lightly chopped
• 3 tablespoons tomato paste (optional)
• 4 cloves garlic, minced
• 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
• 1 cup plain yogurt

For the chicken korma:

• 1 tablespoon olive oil
• 2-3 spicy chili peppers, chopped (such as serrano peppers)
• 1 medium onion, chopped
• ½ cup chicken stock (or more as needed)
• 1 cup heavy cream (or coconut milk)

For serving:

• Freshly chopped herbs, such as cilantro or parsley
• Spicy red chili flakes
• Cashews

Instructions:

1. In a large bowl, combine the chicken, cashews, tomato paste (optional), garlic, ginger, garam masala, red pepper flakes, paprika, turmeric, coriander, cardamom, cumin, cinnamon, salt, and pepper. Mix well. Stir in the yogurt until the chicken is evenly coated. Cover and refrigerate for at least 1 hour, or up to overnight.
2. Heat the olive oil in a large skillet over medium heat. Add the chili peppers and onion and cook until softened, about 5 minutes. Add the chicken mixture and cook, stirring occasionally, until the chicken is cooked through, about 15 minutes. Stir in the chicken stock and bring to a simmer. Reduce the heat to low and simmer for 10 minutes, or until the sauce has thickened slightly. Stir in the heavy cream (or coconut milk) and cook for an additional 5 minutes, or until heated through.
3. Garnish with fresh herbs, spicy red chili flakes, and cashews, if desired. Serve with rice or naan bread.

Safety guidelines:

• Always wash your hands thoroughly with soap and water before and after handling raw meat.
• Cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) to ensure that it is safe to eat.
• Be careful when handling chili peppers, as they can irritate your skin. Wash your hands thoroughly after handling them.
• Avoid cross-contamination by keeping raw meat separate from other foods.

Creative addition:

You can add other vegetables to the chicken korma, such as potatoes, carrots, or peas. You can also use a different type of yogurt, such as Greek yogurt or coconut yogurt.