I love Sunday dinner because Scott’s cooks, and not only is he an awesome chef, but it also means that I get a break from making dinner! And it’s even better when he makes enough that there are leftovers for the next day. This is an Indian recipe, Chicken Korma, that Scott made a couple of weeks ago and we loved it! When we get Indian take-out, or when we dine-in, this is the dish Scott usually gets so we know this recipe is a good one.
I love all the spices used in making Indian sauces. Here you’ll need ginger, garam masala, cumin, turmeric, chili powder and garlic powder (or minced garlic). Also pictured is Kuzu root starch, if you don’t have that, use cornstarch.
The recipe called for all 1 cup of heavy cream, but I used half heavy cream and half coconut milk, and you can use canned coconut milk or a carton like this:
In a large wok, soften the onion with oil. Add your spices and chicken, cooking chicken til it’s no longer pink. Add tomato sauce, chicken broth(I use water and bouillon), cashews and then cover and let simmer for 15 minutes. Stir in the cream, milk and yogurt, and optional raisins. Simmer for 15 minutes. Stir in kuzu/cornstarch mixture and cook another 2 minutes. Serve warm over Indian rice and we love it with a side of Naan bread.
3 Tbsp coconut oil
1 large onion, minced
1 tsp garlic powder or minced garlic
1 tsp ginger powder
2 tsp garam masala
2 tsp ground cumin
2 tsp turmeric
2 tsp chili powder
1 lb boneless skinless chicken, diced
1/2 c (a small can) tomato sauce
2 c chicken broth (water with bouillon)
1/2 c cashews
Optional: 1/2 c golden raisins
1/2 c heavy cream
1/2 c coconut milk
1 c plain yogurt
2 tsp kuzu starch or cornstarch, mixed with equal parts water
Heat oil in a wok over medium heat. Add onion and cook until soft, about 3 minutes. Mix in spices then stir in chicken and cook about 5 minutes, turning chicken to cook out all the pink. Pour in tomato sauce and chicken broth. Add cashews. Cover, reduce heat and simmer for 15 minutes, stirring occasionally. Stir in the cream, milk and yogurt, and optional raisins. Simmer for 15 minutes. Stir in kuzu/cornstarch mixture and cook another 2 minutes. Serve over Indian rice, and with a side of Naan, if you like :).The naan pictured is the mini naan from costco because I didn’t have time to make my own, which sometimes happens :).