This is a re-post of an old recipe from the days of yore. Really, really yore- 2009, to be exact. I loved this recipe back then, but stopped making it for some reason. Recently, after enjoying lamb korma at a local Indian restaurant, I wanted to make Korma again myself, so I took my old recipe and adapted it quite a bit, for the better. (Note: Top 3 photos were taken when we forgot to add the cream- last photo is with cream included. The recipe is wonderful both ways but cream is always good!) Also: pictured on the side of the Korma is Aloo Gobi. 
adapted from here
1/4 cup cashews
3-4 tablespoons unsweetened coconut chips/flakes (optional for a sweeter flavor)
1/4 cup boiling water
3 cloves garlic, peeled
1 (1/2 inch) piece fresh ginger root, peeled and chopped (may sub a few TBS of ginger/garlic paste for ginger and garlic)
3 tablespoons coconut oil, vegetable oil, or ghee
2 bay leaves
1 large onion, minced
1 teaspoon ground coriander
1-2 teaspoons garam masala (I prefer 2 tsp)
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon chili powder
2. Meanwhile, heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste and season with coriander, garam masala, cumin, turmeric, chili powder, and salt. Stir in chicken, and cook for about 5 minutes.
1/4 cup boiling water
3 cloves garlic, peeled
1 (1/2 inch) piece fresh ginger root, peeled and chopped (may sub a few TBS of ginger/garlic paste for ginger and garlic)
3 tablespoons coconut oil, vegetable oil, or ghee
2 bay leaves
1 large onion, minced
1 teaspoon ground coriander
1-2 teaspoons garam masala (I prefer 2 tsp)
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon chili powder
1/2 teaspoon salt, or to taste
2-3 skinless, boneless chicken breast halves - diced (can use less)
1 15-oz can tomato sauce
1 cup low-sodium chicken broth
1/2 cup heavy cream
1/2 cup plain yogurt
2-3 skinless, boneless chicken breast halves - diced (can use less)
1 15-oz can tomato sauce
1 cup low-sodium chicken broth
1/2 cup heavy cream
1/2 cup plain yogurt
palm sugar or brown sugar, to taste, optional (to add sweetness)
1. Place cashews in a small bowl and pour the boiling water over coconut and cashews. Set aside for 15 to 20 minutes.
1. Place cashews in a small bowl and pour the boiling water over coconut and cashews. Set aside for 15 to 20 minutes.
2. Meanwhile, heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste and season with coriander, garam masala, cumin, turmeric, chili powder, and salt. Stir in chicken, and cook for about 5 minutes.
3. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
4. Meanwhile, place the cashews, coconut (if using) along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.
5. Stir the cashew mixture into the chicken and onions. Simmer for 15-30 minutes, stirring occasionally, until thickened to your liking. Taste for salt and add more if necessary. I add about 2 tablespoons of palm sugar here for some sweetness. You can also add more garam masala at this point if you wish for a stronger flavor. Serve over rice.
4. Meanwhile, place the cashews, coconut (if using) along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.
5. Stir the cashew mixture into the chicken and onions. Simmer for 15-30 minutes, stirring occasionally, until thickened to your liking. Taste for salt and add more if necessary. I add about 2 tablespoons of palm sugar here for some sweetness. You can also add more garam masala at this point if you wish for a stronger flavor. Serve over rice.
**This post and photos are property of http://dishingwithdish.blogspot.com/ **
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