Chicken and Vegetable Cashew Korma
1/2 cup cashews
1 can light coconut milk
1 teaspoon vegetable oil
1-1/4 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 large sweet onion, finely diced
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
2 medium potatoes (about 1 lb), peeled and cubed
2 medium carrots, sliced into coins
2 teaspoons each coriander, cumin
1 teaspoon each cardamom, curry powder, turmeric, paprika
1 teaspoon Kosher salt
1 teaspoon white sugar
1 8-oz. can tomato sauce
1 cup water
6-oz. container plain yogurt
1/4 cup fresh cilantro, chopped
1 cup frozen peas
Put cashews and coconut milk in a blender and blend until very smooth. Set aside.
Heat 1 teaspoon oil in a large saute pan on medium heat. Add chicken and saute until just cooked through, about 5 minutes. Add onions and saute 3 minutes, until soft. Add ginger and garlic and saute 2 minutes more.
Add potatoes, carrots, spices, salt, and sugar and stir to combine. Stir in tomato sauce and water. Bring to a boil on medium heat, then reduce heat to medium-low, cover, and simmer for 15 minutes, or until potatoes are tender (test one with a fork).
Stir in yogurt and cashew/coconut milk mixture. Turn heat to medium and cook uncovered another 10 minutes, until sauce thickens. Stir in peas and cook for another minute, until heated through.
Sprinkle in cilantro and serve with basmati rice or naan.
This was the biggest hit at my birthday dinner party this year and it’s my favorite kind of meal: easy to cook, stunningly delicious, and large but healthy portion. You could easily make this vegetarian, too, substituting the chicken with more potatoes, cauliflower, chickpeas, etc.
I am so pleased to be adding to my Indian repertoire!