Chicken Korma

By jkenb

Ingredients

• 1/4 cup cashews
• 2 tablespoons vegetable oil
• 1 large onion, sliced
• 1 tablespoon fresh ginger, chopped
• 2 cloves garlic, chopped
• 2 teaspoons curry powder
• 1 teaspoon turmeric
• 1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup chicken broth
• 1/4 cup tomato sauce
• 3/4 teaspoon salt
• 1/2 cup plain Greek yogurt
• 1 tablespoon cornstarch
• 3 cups cooked basmati rice

Preparation

Step 1

1. Soak cashews in 1/4 cup boiling water for 15 minutes.
2. Heat oil in a skillet over medium-high; add onion, ginger and garlic. Cook 3 minutes. Stir in curry powder, turmeric and chicken. Cook 3 minutes. Stir in broth, tomato sauce and salt; simmer 3 minutes.
3. In a food processor, blend cashews, soaking water and yogurt. Blend cornstarch with 1 tbsp water; add to skillet. Stir in cashew mixture and cook 2 minutes. Serve with basmati rice.