Indian: Chicken Korma

After a month hiatus of my birthday, too much eating out and a resulting juice cleanse, the Hungry Bunny is back.

For years I have wanted to try making Indian food from scratch. Indian food is definitely one of my favorite cuisines-the fragrant spices combine to make food that is full of flavor and I absolutely love it. I had to buy several spices that were not in my spice cabinet, but this dish is totally worth the time and making some more room in the cabinets.

Source: Williams and Sonoma One Pot a Day

Serves: 4

Skill: Easy+

Time: 20 minutes prep, 1 hour cook time.

** I strongly suggest preparing and measuring everything before cooking!

Ingredients: (organized in order of need)

Olive oil and/or canola oil (recipe calls for 1/4 cup, I used about an 1/8 cup)

2 garlic cloves, crushed or minced

1/2 tsp cayenne pepper

1/2 tsp cumin

1 tsp ground turmeric

1 Tbsp ground coriander

2 bay leaves

1 cinnamon stick

1 Tbsp peeled and fresh grated ginger

1 1/2 cup chicken broth (I used msg-free and reduced sodium)

1 cup tomato sauce

1 Tbsp sugar


2lbs. chicken, cut into slices

1/2 cup buttermilk

1/2 cup cashews

Cilantro for garnish

Cream for garnish

1) Heat the oil on medium-high heat. When ready, sauté the onions for 3 minutes.

2) Add garlic and all spices: cayenne pepper, cumin, tumeric, coriander, bay leaves, cinnamon stick, and ginger. Cook until spices are fragrant, about 1 minute or two.

3) Add chicken broth, tomato sauce, sugar and salt and bring to a boil.

**Modification: I added (literally) a sprinkle more of each spice since the tomato was a little too overpowering for my senses.

4) Add chicken. Stir to cover chicken.

5) Reduce heat, cover and let simmer for up to one hour. This is what makes this chicken oh-so tender! The sauce will thicken and chicken will be cooked.

6) In a food processor or blender, combine the cashew nuts and buttermilk. It should be a thickened creamy texture, well integrated.

7) Let the chicken and sauce simmer for about 45 minutes then added the cashew-buttermilk mixture.

8) Stir everything together. Before serving, take out the bay leaves and cinnamon stick.

9) Garnish with a pinch of fresh cilantro and a drizzle of cream. Serve with saffron basmati rice and your favorite nan (I store bought, no tandoori oven in my kitchen!). This is a great leftover dish too- the flavors develop even more and taste absolutely delicious the next day. Yum!

Additional modification: The sauce on this dish is so so so good-perfect to mix with the rice and nan, but the chicken lacked the tandoori flavor that you get in restaurants. I suggest adding additional tandoori seasoning to the chicken. Will update this recipe once I make this dish again!


xoxo -The Yummy Bunny.


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