Yesterday I posted a recipe for Paneer Masala, which is great served alongside of Chicken Korma. They are both flavorful and delicious in different ways. I do think this could be my favorite chicken korma recipe I have ever made. It's a lengthy recipe with ingredients, but well worth the effort. If you make both you will have leftovers for quite a few meals!
I serve this dish with some toasted cashews on top and diced chives when they're in season. A really delicious family dinner!! This is definitely "restaurant quality Indian Food" (I personally think it's hard to make authentic tasting Indian Food).
Chicken Korma with Almonds
In a large bowl mix the chicken with the rest of the ingredients. Stir it really well and marinate overnight.
Rest of the Recipe (make the next day):
2 onions cut into quarters
6 cloves of peeled garlic
1 inch chunk of ginger cut into small pieces
4 tsp of curry powder
2 tsp of turmeric
2 tsp of garam masala
1 tsp ground coriander seed
1 tsp salt
½ tsp black pepper
½ tsp ground cinnamon
½ tsp cumin
¼ tsp ground cardamom
⅛ tsp nutmeg
3 Tbsp coconut oil
½ can of crushed tomatoes (28 oz)
½ cup of ground almonds (unsalted)
1 cup coconut milk
1 ½ cups plain yogurt
1 Tbsp of brown sugar
Cashews toasted (optional)
Grill the marinated chicken on medium hot grill until cooked through.
Start to make the yummy sauce. Put onions, garlic and ginger with ½ cup of water in a food processor and puree until smooth.
Measure out the spices-curry powder through nutmeg into a bowl.
In a large pot or saucepan, heat the coconut oil over medium heat. Add the onion/garlic/ginger mixture and cook for 8 minutes or so, until everything is cooking.
Add the tomatoes, almonds, coconut milk, yogurt, spices and brown sugar. STIR!
Simmer for 30 minutes or so, meanwhile cut the chicken into small pieces and add to the pan, cook for another 10-15 minutes.
Serve with steamed rice and sprinkle on top the cashews and chives.