Amp Up Your Cooking Skills With This Chicken Korma Recipe

By
Andrea Z
-

There is a new exciting way to cook chicken! This chicken korma recipe is perfect for all foodies who are obsessed with spices.

Ingredients:

Make sure that you get 4 boneless and skinless chicken breasts, 8 cloves garlic, 2 tablespoons coconut oil, 2 tablespoons wallet, 2 brown onions, 1 teaspoon ground turmeric, 1 2-inch piece fresh ginger, 2 teaspoons ground cumin, 2 teaspoons ground coriander, 1/2 cup full-fat coconut milk, 1 teaspoon garam masala, 1/2 teaspoon chili powder, 1 teaspoon salt, 1 1/2 cup chicken broth, cilantro, and 1/4 cup raw cashews. Cut the chicken into small pieces and season it with pepper. You also need to cut the onions, one into quarters, and the other one in small pieces.

Instructions:

Get a pan and heat 1 tablespoon of the coconut oil. Cook the chicken for 5 minutes on high heat. When it’s done put it on a plate. Blend the ginger, garlic, the onion cut in quarters and water in a food processor. Put it in a bowl.

Cook the chopped onion with 1 tablespoon of coconut oil for 10 minutes. Include the puree from the bowl. Mix in the coriander, cumin, garam masala, turmeric, and chili. Cook everything together for a minute. Finish off by including the chicken stock and coconut milk. Your chicken korma is almost done. All you need to do it let it simmer for 5 more minutes.

The last step is to pour the the chicken and cashews, while also cooking for 5 minutes. Use the fresh cilantro as garnish.

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Spice up your life! 🌶 | Check out this yummy ‘Indian Chicken Korma’ recipe by @thewanderlustkitchen . . For Chicken Marinade: . + 3 lb boneless skinless chicken breasts + 2 tsp extra virgin olive oil + 2 tsp garam masala + 2 tsp curry powder + 1/2 tsp salt + 1/2 tsp freshly ground black pepper . For Sauce: . + 2 white onions, peeled and cut into quarters + 6 cloves garlic, peeled + 4 tsp curry powder + 2 tsp ground turmeric + 2 tsp garam masala + 1 tsp ground coriander seed + 1 tsp salt + 1 tsp black pepper + 1/2 tsp cinnamon + 1/2 tsp cumin + 1/4 tsp ground cardamom + 1/8 tsp freshly grated nutmeg + 3 tbsp extra virgin olive oil + 3 large tomatoes, diced small + 1 tbsp freshly grated ginger root + 1/2 cup ground raw almonds + 1 cup unsweetened canned coconut milk + 1 1/2 cups plain low-fat yogurt + 1/2 a small red chili, de-seeded and minced (dried or fresh) + 1 tbsp brown sugar (packed) . Steps: . 1) Drizzle the chicken with the oil and sprinkle on the garam masala, curry powder, salt and pepper. Massage into the meat and cover, leaving to marinate for at least 2 hours or overnight. . 2) Heat a grill pan over medium-high heat. Grill the chicken for 5-6 minutes per side, until cooked through. . 3) Meanwhile, make the sauce: place the onions, garlic, and 1 cup of water in the bowl of a blender. Puree until smooth. . 4) Measure out the spices (curry powder through nutmeg) into a small bowl. . 5) In a large saucepan heat 3 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the pureed onion mixture and cook for a 2-3 minutes, stirring constantly, until it begins to darken in color. . 6) Add the tomatoes, ginger, ground almonds, coconut milk, yogurt, red chili, pre-measured spices, and brown sugar. Stir well. . 7) Turn the heat down to low and simmer 30 minutes. Cut the chicken into bite-sized pieces and add to the pan; simmer for an additional 15 minutes. Serve with steamed basmati rice and/or naan.

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