Chicken Korma
Posted January 20, 2006 – 2:12 pm in: Indian
- 1/4 cup cashews
- 1/4 cup pistachios
- 1/4 cup almonds
- 2-3 dried hot chilies, seeded
- 1 T fresh ginger, grated
- 1 cup cold water
- 1 tsp ground cinnamon
- 3 whole cloves
- 1/4 tsp. cardamom seeds
- 2 garlic cloves
- 2 T poppy seeds
- 1 T ground coriander
- 1 T ground cumin
- 1/2 cup light cream
- 1/4 cup butter
- 1 white onion, chopped
- 6 boneless chicken breasts, cut into 2-inch cubes
- 2 T cilantro, chopped
- 1 T lemon juice
Combine cashews, pistachios, almonds, hot chilies, ginger, and cold water in a blender and blend until smooth. Add cinnamon, cloves, poppy seeds, coriander, cumin, and light cream and blend again until sauce is smooth; set sauce mixture aside.
Melt butter in a large saucepan and brown onions; add chicken cubes and brown. Stir in sauce from above and cook for 20 minutes over low-medium heat. Sprinkle with lemon juice and fresh cilantro a few minutes before serving and serve over cooked rice - basmati or jasmine is best. Serve with condiments such as mango chutney and hot pepper relish.
Technorati Tags: Recipes, Indian, Chicken, Curry
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