Imported from the web

Chicken Korma

Name: Chicken Korma
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: 1.5 cup plain whole-milk strained (Greek-style) yogurt (About 5% fat is recommended; higher-fat yogurt can cause the sauce to separate.); 4 tsp ground cumin; 1 tbsp garlic (Large cloves, minced (about 1 tablespoon).); 1 tbsp fresh ginger (One 2-inch piece, minced (about 1 tablespoon).); 1 tbsp ground coriander; 1.5 tsp kosher salt; 0.75 tsp paprika; 0.5 tsp ground cardamom; 1.5 lb boneless, skinless chicken thighs (About 6 thighs, trimmed and cut into 3/4-inch pieces.); 0.25 cup canola oil; 4.5 cup yellow onions (Thinly sliced (about 4 1/2 cups).); 0.25 cup raw cashews (Chopped.); 1.5 cup water; 0.25 tsp garam masala; 0.25 tsp wild mountain cumin seeds (Optional.); fresh cilantro (Chopped, for garnish.); naan (For serving; and/or cooked basmati rice.); cooked basmati rice (For serving; and/or naan.)

Imported by Murray West on SeeMeCook

Tender chicken thighs simmer in a creamy, gently spiced yogurt sauce enriched with blended golden onions and cashews. Cumin, ginger, garlic, and warm spices make this Indian curry aromatic without much heat.

4 servings55 minSouth Asian

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Ingredients

1.5 cup plain whole-milk strained (Greek-style) yogurt (About 5% fat is recommended; higher-fat yogurt can cause the sauce to separate.)
4 tsp ground cumin
1 tbsp garlic (Large cloves, minced (about 1 tablespoon).)
1 tbsp fresh ginger (One 2-inch piece, minced (about 1 tablespoon).)
1 tbsp ground coriander
1.5 tsp kosher salt
0.75 tsp paprika
0.5 tsp ground cardamom
1.5 lb boneless, skinless chicken thighs (About 6 thighs, trimmed and cut into 3/4-inch pieces.)
0.25 cup canola oil
4.5 cup yellow onions (Thinly sliced (about 4 1/2 cups).)
0.25 cup raw cashews (Chopped.)
1.5 cup water
0.25 tsp garam masala
0.25 tsp wild mountain cumin seeds (Optional.)
fresh cilantro (Chopped, for garnish.)
naan (For serving; and/or cooked basmati rice.)
cooked basmati rice (For serving; and/or naan.)

Steps

1
In a large bowl, whisk together the yogurt, ground cumin, garlic, ginger, coriander, salt, paprika, and cardamom until combined.
2
Stir the chicken pieces into the yogurt mixture until evenly coated. Leave at room temperature until ready to cook, or cover and refrigerate for up to 1 day.
3
Heat the canola oil in a large Dutch oven over medium-high heat until shimmering.
4
Add the sliced onions. Cook, stirring often, until golden brown, about 10 minutes.
5
Add the chopped cashews and cook, stirring constantly, until browned in spots, 1 to 2 minutes.
6
Remove the Dutch oven from the heat. Using a slotted spoon, transfer the onions and cashews to a blender, leaving the oil in the Dutch oven.
7
Add the water to the blender and process until smooth, about 1 minute, scraping down the sides as needed.
8
Heat the reserved oil in the Dutch oven over medium heat. Add the chicken and yogurt mixture, then stir to coat with oil.
9
Cover and cook undisturbed until the chicken is mostly cooked through and the oil begins to separate, 12 to 15 minutes.
10
Stir in the blended onion mixture. Cook uncovered, stirring often, until the chicken is cooked through and the sauce thickens, 10 to 12 minutes.
11
Remove from the heat. Sprinkle with garam masala, wild mountain cumin seeds if using, and chopped cilantro.
12
Serve with naan and/or cooked basmati rice.

Notes

The chicken can marinate in the refrigerator for up to 1 day. The cooked korma can be refrigerated in an airtight container for up to 3 days; the source notes that the flavors meld overnight. Suggested pairing: a full-bodied rosé.