Coconut Chicken Korma

Ingredients
• 1/4 cup cashew halves
• 1/4 cup boiling water
• 3 cloves garlic, peeled or 6 tsp garlic paste
• 1 (1/2 inch) piece fresh ginger root, peeled and chopped or 4 tsp ginger paste
• 1 tablespoon vegetable oil
• 2 bay leaves, crumbled
• 1 large onion, minced
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder
• 16 oz boneless chicken breast halves - diced
• 1/4 cup tomato sauce
• 1 cup chicken broth
• 1/2 cup coconut milk +1/2 tsp coconut extract
• 1/2 cup plain lowfat yogurt
• 1 teaspoon cornstarch, mixed

1. Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside.
2. Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
3. Meanwhile, place the cashews, along with the water in which they were soaked, and the coconut milk and yogurt into food processor. Process until smooth.
4. Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.
5. serve over rice or couscous

Number of Servings: 4

Recipe submitted by SparkPeople user KELLIEJEAN.