Chicken Coconut Korma

Delicious coconut and cashew sauce with lots of flavor, yet still mild on the spiciness level. Serve with steamed rice and fresh made naan.

Ingredients

Scale

Chicken Marinade-

1/2 cup cashews

1/4 cup cilantro

2 cloves garlic

4 tablespoons tomato paste

1/4 cup full fat coconut milk (from 15 oz can of coconut milk, reserve rest for the sauce)

3/4 cup plain Greek yogurt

1 tablespoon fresh grated ginger

3 tablespoons Garam masala

1/2 teaspoon cinnamon

1 teaspoon paprika

1/2 teaspoon crushed red pepper

2 teaspoon turmeric

1/2 teaspoon cardamom

1/2 teaspoon cumin

2 teaspoons salt

2 pounds chicken breasts or boneless skinless thighs, cut into 1 1/2-2-inch pieces

Sauce-

1 tablespoon oil

1–2 jalapeños, seeds removed, finely diced (depending on how spicy you want it)

1 medium onion, finely diced

1/2 cup cashews, roughly chopped

The rest of the can of coconut milk

Salt and pepper to taste

Cooked rice for serving

Instructions

Add all the ingredients of the chicken marinade (except the raw chicken) into a food processor or a blender and blend till mixture is smooth. Pour mixture over the chicken in a bowl and mix till evenly distributed. Cover and put in fridge for at least 1-2 hours or overnight.

In a large non-stick skillet heat the oil over medium heat and saute the jalapenos and onion till soft. Add the chicken and all the marinade, and the cashews. Stir frequently till all the chicken is cooked through. Add the rest of the can of coconut milk and season with salt and pepper to taste. Heat for another few minutes and serve over rice.

Find it online: https://acupofcream.com/chicken-coconut-korma/