Saucepan@saucepan · Shared this recipeFollowIndian · dinnerChicken KormaThis creamy chicken korma features marinated chicken in a spiced coconut yogurt sauce, blended with cashews for richness, and served with roti.total1 hr 30 minprep40 mincook50 minservings4Original recipe on eitanbernath.comKeep this recipeAdd a copy of Chicken Korma to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings1 cup coconut milk1 cup yogurt, I used non-dairy2 tsp red chili powder1.5 tsp coriander1.5 tsp cumin1 tsp turmeric0.5 tsp freshly ground black pepper0.5 tsp kosher salt0.125 tsp cinnamon4 large boneless and skinless chicken breasts, about 1 ½ pounds, cut into 1 inch cubes4 tbsp coconut oil, divided2 large yellow onions ), sliced (about 3 cups1 small green chili ), finely chopped (about 2 tablespoons3 tbsp garlic ), finely chopped (about 9 cloves3 tbsp fresh ginger, 3 inch piece, peeled and roughly chopped0.75 cup raw cashews1.5 cup coconut milk1 tsp cumin seeds2 green cardamom pods2 whole cloves1 4 inch cinnamon stick1.5 tsp garam masala0.5 red onion ), chopped (optional0.5 cup chopped cilantro, optionalRotiStepsClear checksTap an ingredient or step to check it off.1Step 1: Whisk the coconut milk, yogurt, red chili powder, coriander, cumin, turmeric, black pepper, and salt together in a large bowl. Add the chicken and toss with tongs until every piece is coated. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.2Step 2: Put the cashews in a small bowl and cover with hot water by 1 inch. Soak for at least 30 minutes and up to 2 hours. Drain the cashews and set aside.3Step 3: Heat 1 tablespoon of coconut oil in a wide skillet over medium heat. Working in two batches, drain each piece of chicken well, reserving the marinade, and cook for about 5 minutes, flipping halfway through, until browned on the outside but not cooked through. Transfer the chicken to a bowl. Add 1 tablespoon of coconut oil and repeat with the second batch. If needed, scrape the bottom of the pan to remove burnt bits.4Step 4: Heat the remaining 2 tablespoons of coconut oil in the same skillet over medium heat. Add the onions and cook, stirring occasionally, for about 8 minutes until golden brown. Add the green chilies, garlic, and ginger, and cook for another 3-4 minutes until browned.5Step 5: Transfer the contents of the skillet to a blender or food processor, along with the coconut milk, leftover marinade, and drained cashews. Blend until smooth. Pour back into the skillet with the par-cooked chicken and garam masala.6Step 6: Bring to a simmer and cook over medium heat for 20 minutes, stirring occasionally, until the oil starts to separate from the sauce and the sauce has thickened to a gravy consistency.7Step 7: Serve with roti, topped with red onion and cilantro.getsaucepan.com/r/2e5c2242-17e3-4b13-a9df-a826705dbd00 · Original: https://www.eitanbernath.com/2021/12/10/chicken-korma/
