Korma is a curry with yogurt, aromatic spices and nut paste or coconut milk originating in the 16th century in the northern India /Pakistan region. It is so fragrant and delectable that it is often paired with braised meat or lamb but also works well with a variety of vegetables. This is super easy to prepare and tastes very rich but my recipe uses no cream. Its richness comes from the cashews and Greek yogurt.This recipe is is gluten-free.

PRINT Easy Chicken Korma recipe from MS Word

Easy Chicken Korma

Yield: 6 servings

1 ½ lbs. free range boneless, skinless chicken thighs cut into large cubes
2 large tomatoes (vine ripened preferred)
1 large yellow onion chopped
5 cloves of garlic
1 big toe sized piece of peeled ginger
1 cup plain Greek yogurt
1 cup cashews
1 cup water
1 tablespoon turbinado or brown sugar
4 teaspoons salt
3 teaspoons hot Hungarian paprika
2 teaspoon sweet (mild) paprika
2 teaspoons grape seed oil or canola oil
2 teaspoons garam masala
2 teaspoons curry powder
1 teaspoon cardamom
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon fresh cracked pepper

In a heavy saucepan add oil, chopped onions, chicken and 1 teaspoon of salt. Sauté on high heat till the onions begin to get opaque and chicken is nearly done. Reduce heat to medium low. Put the remaining ingredients into a blender and puree till smooth. Stir into chicken and onion mixture, cover and let simmer for 20 minutes stirring occasionally to keep food from sticking to the bottom. Serve.
Serving suggestion: Great with basmati rice.

© 2011 Aron David Bradley
http://www.boomercuisine.com