Chicken Korma by mikessoupershortshow

Chicken Korma

mikessoupershortshow

Cook

1 hr

4 Servings

US

original

metric

Picture for Chicken Korma

4 Servings

US

original

metric

Ingredients

1 ½ lbs boneless, skinless chicken thighs

2 tbsp olive oil

2 tsp garam masala

3 tsp tandoori masala

5 tsp curry powder

2 tsp salt

2 tsp pepper

1 cup plain yogurt

1 onion, diced

6 cloves garlic

1 tsp tumeric

1 tsp coriander

½ tsp cinnamon

2 tsp brown sugar

⅓ cup cashews

1 cup water

1 tomato, diced

Directions

Step 1

Cut the chicken thighs into bit size pieces (you can use chicken breast if you wish)

1 ½ lbs boneless, skinless chicken thighs

Step 2

In a bowl, add chicken, olive oil, garam masala, tandoori masala, curry powder, salt, pepper, and plain yogurt. Stir to combine and refrigerate 4-24 hours

2 tbsp olive oil

2 tsp garam masala

1 tsp tandoori masala

2 tsp curry powder

1 tsp salt

1 tsp pepper

½ cup plain yogurt

Step 3

In a pot, cook the chicken on both size. Remove the chicken from the pot when fully cooked

Step 4

To the same pot, add the onion. Cook over medium heat until the onion is translucent (about 10 minutes)

1 onion, diced

Step 5

Add in garlic cloves, remaining spices, and brown sugar. Stir to combine

1 tbsp curry powder

2 tsp tandoori masala

1 tsp salt

1 tsp pepper

1 tsp tumeric

1 tsp coriander

½ tsp cinnamon

2 tsp brown sugar

6 cloves garlic

Step 6

Add in the cashews and water. Simmer for 5 minutes

⅓ cup cashews

1 cup water

Step 7

Using a food processor or immersion blender, blend the contents of the pot. Return to the pot

Step 8

Add the remaining yogurt and the tomato to the pot. Add the chicken back to the pot. Stir to combine. Simmer for 10 minutes

1 tomato, diced

½ cup plain yogurt

Step 9

Serve over rice and with a side of naan

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