Cashew Chicken Korma

This was my first endeavor into Indian food, but it turned out great! I now own a small collection of Indian spices, which is nice so I always have what I need on hand. I love recipes with cashews in it, which are usually Asian recipes, but this was a nice flavor change. I just paired the recipe with some rice made in the rice cooker, which is my preferred way to cook rice.

Here's the recipe adapted from the Sunset Cookbook.


Prep Time: 15 min | Cooking Time: 1 1/2 hours | Difficulty: Medium | Serves: 2-3


Ingredients:
1 cup Plain Whole-Milk Yogurt
⅓ cup Unsalted Roasted Cashews, divided
1 pound Boned Chicken Thighs, skinned and cut into 1-in. pieces
½ tsp Kosher Salt, plus more to taste
1 ½ Tbsp Olive Oil
½ Onion, halved lengthwise and thinly sliced
1 Plum Tomato, cored and diced
3 Garlic Cloves, minced
1 Tbsp Finely Grated Fresh Ginger
4 Cardamom Pods, crushed
1 Cinnamon Sticks
2 ¼ tsp Ground Coriander
1 tsp Garam Masala
½ tsp Cayenne
2 Tbsp Raisins
2 Tbsp Whipping Cream


Directions:
1. In a food processor, blend yogurt and a few of the cashews until nuts are finely ground. Sprinkle chicken with salt.

2. Heat oil in a large, deep frying pan over medium-high heat until hot. Add chicken and cook, stirring occasionally, until lightly browned all over, about 8 minutes. With a slotted spoon, transfer chicken to a bowl.

3. Add onion to pan; cook, stirring occasionally, until lightly browned, about 5 minutes. Reduce heat to medium;  add tomatoes, garlic, ginger, cardamom, cinnamon, coriander, garam masala, and cayenne. Cook until tomatoes begin to soften, about 2 minutes.

4. Return chicken and juices to pan along with raisins, remaining cashews, and the yogurt mixture. Reduce heat to medium-low, cover, and cook, stirring often, until chicken is no longer pink in the center (cut to test) and sauce has thickened slightly (it will look separated), 10 to 15 minutes.

5. Uncover, add cream, and stir over medium heat until sauce is smooth and hot, about 5 minutes. Add more salt to taste.

Quick Tip: Garam masala is available in the spice section of many supermarkets; if you can't find it, substitute 1 tsp. cinnamon, ½ tsp. each ground cumin and freshly ground black pepper, and ¼ tsp. each ground cardamom, nutmeg, cloves, and cayenne.