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Indian Chicken Korma Recipe

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This recipe for Indian Chicken Korma is from The Bietz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup unsalted cashews
2 tablespoons canola oil
1 large onion, sliced
1 tablespoon fresh ginger, chopped
2 cloves garlic, chopped
2 teaspoons curry powder
1 teaspoon turmeric
1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 cup reduced-sodium chicken broth
1/4 cup tomato sauce
3/4 teaspoon salt
1/2 cup low-fat plain Greek yogurt
2 teaspoons cornstarch
3 cups cooked basmati rice
Directions:
Directions:
1. Place cashews in a small bowl and add 1/4 cup boiling water. Let stand for 15 minutes.

2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, ginger and garlic; cook for 3 minutes, stirring occasionally. Stir in curry and turmeric and cook for 30 seconds. Add chicken and cook for 3 minutes, stirring occasionally.

3. Stir in broth, tomato sauce and salt; simmer for 3 minutes, stirring occasionally.

4. Meanwhile, in a food processor, blend cashews with soaking water and yogurt until smooth. Add to skillet and simmer for 2 minutes. Blend cornstarch with 1 tbsp water and stir into skillet. Cook for 1 minute, until thickened.

5. Serve chicken with cooked rice and, if desired, naan and Crispy Sautéed Green Beans.
Number Of Servings:
Number Of Servings:
4

 

 

 

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