Chicken Korma

Chicken Korma
Servings: 4 Prep 15 mins Cook 11 mins

Ingredients

  • 1/4 cup cashews
  • 2 tablespoons vegetable oil
  • 1 large onion, sliced
  • 1 tablespoon fresh ginger, chopped
  • 2 cloves garlic, chopped
  • 2 teaspoons curry powder
  • 1 teaspoon turmeric
  • 1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1/2 cup chicken broth
  • 1/4 cup tomato sauce
  • 3/4 teaspoon salt
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon cornstarch
  • 3 cups cooked basmati rice

Make It

1. Soak cashews in 1/4 cup boiling water for 15 minutes.

2. Heat oil in a skillet over medium-high; add onion, ginger and garlic. Cook 3 minutes. Stir in curry powder, turmeric and chicken. Cook 3 minutes. Stir in broth, tomato sauce and salt; simmer 3 minutes.

3. In a food processor, blend cashews, soaking water and yogurt. Blend cornstarch with 1 tbsp water; add to skillet. Stir in cashew mixture and cook 2 minutes. Serve with basmati rice.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 496, Fat, total (g): 16, chol. (mg): 80, sat. fat (g): 3, carb. (g): 53, fiber (g): 2, pro. (g): 36, sodium (mg): 669, Percent Daily Values are based on a 2,000 calorie diet.