Chicken Korma 1

1/4 cup cashews
1/4 cup boiling water
3 cloves of garlic, peeled
1 (1/2 inch) piece fresh ginger root, peeled and chopped
3 tbsp vegetable oil
2 bay leaves, crumbled
1 large onion, minced
1 tsp ground coriander
1 tsp garam masala
1 tsp ground cumin
1 tsp ground turmeric
1 tsp chili powder
3 boneless, skinless chicken breast halves, diced
1 lb red potatoes, peeled and boiled
1/4 cup tomato sauce
1 cup chicken broth
1/2 cup fat free half and half
1 tsp cornstarch, mixed with equal parts water

Makes 4 servings. Serve over rice.

Place cashews in small bowl and pour boiling water over them. Set aside for 15-20 minutes. Place garlic and ginger in a food processor and process until smooth; set aside. Puree potatoes in blender or food processor until smooth; set aside.

Heat oil in wok over medium heat. Cook bay leaves in hot oil for 30 seconds. Stir in onion and cook until soft, about 3-5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. Stif 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.

Meanwhile, place the cashews, along with the water they were soaking in, and the cream in the food processor and blend until smooth.

Stir cashew mixture and pureed potatoes into the chicken and onions. Simmer for 15 minutes, stirring occasinally. Stir in cornstarch mixture, and continue cooking for 1-2 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user AGREE001.