{Chicken Coconut Korma}

We love Indian food around here. We have been to a lot of local restaurants, and love trying new ones. But Indian dishes are actually really simple to make at home too. There have been a few ingredients here and there, that have been hard to find, but it seems most grocery stores carry everything I need. If you haven’t ventured out and tried Indian food, do it. The flavor combinations are like no other, I love it so much!

This  Chicken Tikka Masala recipe on my blog is probably my favorite dish of all time, my whole family loves it. It is a more traditional and popular dish, so make sure and try this one too!!

Ingredients:

Chicken Marinade:
4 chicken breasts, cut into bite size chunks
1 cup plain yogurt
1/2 tsp salt
1/2 tsp coriander
1/8-1/4 tsp ceyenne/red pepper (more if you like spicy)
1/2 tsp tumeric
1 tsp garam masala
1 tsp cumin

The sauce:
2 Tbsp butter
1 small onion, diced
3 tsp garlic, minced
1/2 tsp ground ginger
1/2 tsp tumeric
1/8-1/4 tsp cayenne/red pepper
1 tsp garam masala
1 tsp salt
1 tsp ground coriander
1 15oz can diced tomatoes
1 15oz can light coconut milk
4 Tbsp heavy whipping cream
cashew nuts (about 3/4 cup)
golden raisins (about 1/2 cup)
cilantro and white rice to serve

Directions:
Cut the chicken into 1″ pieces. Place in a ziploc bag with all the other marinade ingredients and set in the fridge until ready to use (anywhere from 2 hours-24 hours).

In a pan over medium high heat, add a little olive oil and cook the chicken in two batches for 4-5 minutes on either side until no longer pink in the center.

Melt the butter in a high-sided pan. Add the garlic and onion and cook for 1 minute.

Add the spices: ginger, turmeric, cayenne, garam masala, salt, and coriander. Stir for 1 minute.

Stir in tomatoes, coconut milk, heavy whipping cream and golden raisins. Bring to a boil, then let simmer for 10 minutes until thickened. ( you can add the cashews at this point, but they will get soft instead of crunchy).

Add the cashews right at the end, taste and season according to taste.

Garnish with cilantro, cashews and golden raisins. Serve with white rice and garlic naan.

 

Recipe adapted from: Mattawa Mum

 

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