Ingredients
For the Sauce/Marinade:
2 pounds boneless chicken breast or thighs, chopped into bite-sized pieces 🍗
½ cup cashews, lightly chopped (or use almonds) 🥜
3 tablespoons tomato paste (optional) 🍅
4 cloves garlic, chopped 🧄
1 tablespoon minced fresh ginger 🌿
1 tablespoon garam masala 🌶️
1 teaspoon red pepper flakes 🌶️
1 teaspoon paprika 🌶️
1 teaspoon turmeric 🌿
1 teaspoon ground coriander 🌿
½ teaspoon ground cardamom 🌿
½ teaspoon cumin 🌿
½ teaspoon cinnamon 🌿
Salt and pepper to taste 🧂
1 cup plain yogurt (Greek yogurt is great) 🥛
For the Chicken Korma:
1 tablespoon olive oil 🫒
2–3 spicy chili peppers, chopped – I used serrano peppers 🌶️
1 medium onion, chopped 🧅
½ cup chicken stock (or more as needed, to simmer) 🍲
1 cup heavy cream (or use coconut milk) 🥥
For Serving:
Fresh chopped herbs 🌿
Spicy red chili flakes 🌶️
Cashews 🥜
Instructions
1️⃣ Add the chopped chicken to a large bowl and set aside. 🍗
2️⃣ Add the cashew nuts to a food processor and pulse to break them up. Add the tomato paste, garlic, ginger, and seasonings. Add salt and pepper to taste and pulse to form a thick paste. If it is too thick, add a couple tablespoons of water to thin it just slightly. 🥜🧄🌿
3️⃣ Mix the paste in a small bowl with the yogurt. 🥛
4️⃣ Spoon the marinade over the chopped chicken and mix well. Cover and refrigerate at least 1 hour to let the flavors develop. You can leave it overnight to develop even more flavor. 🍗❄️
5️⃣ When you’re ready to cook, heat the oil in a large pan. 🫒🔥
6️⃣ Add the peppers and onion and cook them down for 5 minutes to soften. 🌶️🧅
7️⃣ Add the chicken with all of the marinade (Korma sauce) along with the chicken stock. Stir and cook for 15 minutes, stirring here and there. 🍗🍲
8️⃣ Stir in the heavy cream or coconut milk and simmer for 10 more minutes. You can simmer longer if you’d like to let the flavors develop more. 🥥
9️⃣ Garnish with fresh chopped herbs, spicy red chili flakes, and cashews to serve. 🌿🌶️🥜
- Prep Time: 15min
- Cook Time: 30min
Nutrition
- Calories: 320 Kcal