This is a brighter version of the Indian curry called chicken korma, with slightly different flavors, and is more common in Pakistan and Bangladesh.
1
Blender optional, can use food processor or hand-chop
Sauce
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 4 garlic cloves
- 1 teaspoon salt
- ½ teaspoon garam masala
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- ¼ teaspoon white pepper can substitute black pepper
- ¼ teaspoon ground nutmeg
- ½ cup cashews raw and unsalted
Other
- 1 tablespoon olive oil
- ½ white onion diced
- 2 serrano peppers sliced. jalapeño works well, too
- 2 pounds boneless, skinless chicken breasts cut into small cubes
- ¼ cup water
- ½ cup heavy cream
- mint leaves for garnish
In a food processor, combine all ingredients listed under sauce, and pulse to blend until you have a smooth paste.
Place cut-up chicken pieces in a bowl and top with sauce.
Refrigerate for 1 hour, or up to 24 hours. (If you are short on time, you can skip this step, and the results will still taste great!)
When you are ready to cook, heat the oil in a skillet. Cook the peppers and onions for 5 minutes until peppers are soft and onion is translucent.
Add in the chicken and marinade, as well as the ¼ cup water. Cook over medium heat for 15 minutes, stirring occasionally.
Add the heavy cream, reduce heat to low, and simmer for an additional 10 minutes.
Serve over cooked basmati rice, and garnish with mint leaves and extra slices of serrano pepper, if desired.
Calories: 536kcal | Carbohydrates: 11g | Protein: 58g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 182mg | Sodium: 880mg | Potassium: 1018mg | Fiber: 1g | Sugar: 5g | Vitamin A: 567IU | Vitamin C: 6mg | Calcium: 115mg | Iron: 2mg