Cashew Chicken Korma
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Oikos Fat Free Greek Yogurt, Plain - 2 CupsCashews, dry roasted without salt - 3/4 cupBoneless, Skinless Chicken Breast, raw, cut into 1 inch pieces - 2 1/2 poundsKosher Salt, 1 tspOlive Oil, 3 tbspOnions, raw - 1/2 medium, choppedGarlic, 3 cloves mincedGinger Root, 1 tsp fresh, peeled and finely gratedCardamom, ground, 1 tspCinnamon, ground, 1 tspCoriander Seed, Ground, 1 1/2 tbspGaram Masala, 2 tspPepper, red or cayenne, 1/2 tspRaisins, golden seedless, 1/4 CupHeavy Whipping Cream, 1/4 Cup
1. In food processor, whirl yogurt and 1/4 cup of the cashews until nuts are finely ground. Sprinkle chicken with 1 tsp of salt.
2. Pour olive oil into large, deep frying pan over medium heat. When hot, add chicken and cook, stirring constantly, until lightly browned on all sides, about 8 minutes. Remove chicken from pan with slotted spoon.
3. Add onion to pan and cook until lightly browned. Reduce heat and add garlic, ginger, cardamom, cinnamon, coriander, garam masala, and cayenne. Cook another two minutes.
4. Return chicken and juices to pan, along with raisins, remaining cashews and yogurt mixture. With heat on medium-low, cover and cook, stirring often, until chicken is no longer pink in the middle (cut into it to make sure) and sauce has thickened slightly (it will look separated) - about 10 to 15 minutes. Uncover, add cream, and stir over medium heat until sauce is smooth, about another 5 minutes. Serve over Basmati Rice. Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user WOMYN42.
2. Pour olive oil into large, deep frying pan over medium heat. When hot, add chicken and cook, stirring constantly, until lightly browned on all sides, about 8 minutes. Remove chicken from pan with slotted spoon.
3. Add onion to pan and cook until lightly browned. Reduce heat and add garlic, ginger, cardamom, cinnamon, coriander, garam masala, and cayenne. Cook another two minutes.
4. Return chicken and juices to pan, along with raisins, remaining cashews and yogurt mixture. With heat on medium-low, cover and cook, stirring often, until chicken is no longer pink in the middle (cut into it to make sure) and sauce has thickened slightly (it will look separated) - about 10 to 15 minutes. Uncover, add cream, and stir over medium heat until sauce is smooth, about another 5 minutes. Serve over Basmati Rice. Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user WOMYN42.
Nutritional Info Amount Per Serving
- Calories: 479.3
- Total Fat: 20.6 g
- Cholesterol: 123.2 mg
- Sodium: 348.5 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 1.9 g
- Protein: 54.6 g
Member Reviews