Allrecipes home
Make Us Your Home Page
bookmark
Bookmark Allrecipes.com
New Users! Create your FREE Allrecipes.com recipe box.
 
print icon

Chicken Korma II

SUBMITTED BY: Trina PHOTO BY: PARKER71

"In this mild Northern Indian dish, chicken is simmered in a creamy fragrant sauce with onion, garlic, ginger and cashews. Serve over basmati or sticky rice. Add more chili or cayenne for more heat."
RECIPE RATING:
The reviewer gave this recipe 103 stars. This recipe average a 4.4 star rating.
Read Reviews (83)
PREP TIME  20 Min
COOK TIME  40 Min
READY IN  1 Hr

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1/4 cup cashew halves
  • 1/4 cup boiling water
  • 3 cloves garlic, peeled
  • 1 (1/2 inch) piece fresh ginger root, peeled and chopped
  • 3 tablespoons vegetable oil
  • 2 bay leaves, crumbled
  • 1 large onion, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder
  • 3 skinless, boneless chicken breast halves - diced
  • 1/4 cup tomato sauce
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup plain yogurt
  • 1 teaspoon cornstarch, mixed with equal parts water

DIRECTIONS

  1. Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside.
  2. Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
  3. Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.
  4. Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.

FOOTNOTES

ADVERTISEMENT

REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 7, 2005 by Sola
Really delicious and different. I subbed ground ginger and used a garlic press, so there... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2006 by mikaoh
I loved this recipe! But it is much simpler and just as good if you can cut out some steps. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 4, 2006 by seattlecooks
Though it doesn't taste like the traditional Chicken Korma I'm used to ordering at Indian... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2005 by ELIZABETH101
This was very good. I really liked the idea of the ground cashews. I did make this a low fat... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 1, 2006 by What a Dish!
Very good and flavorful! I kept everything the same, except I only did 2 chicken breasts (I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 6, 2006 by Mark P
Very good. After the first night, I'd originally intended to give this recipe 4 stars and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 24, 2004 by SNOWJADE
This is super yummy and not too hard to make! I used half & half instead of cream. Very... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 30, 2007 by Leonie
This dish was as good as any chicken Korma I have had in an Indian restaurant. Two things to... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on May 17, 2007 by HAWESA