Chicken Korma

Dr. Sweetpea and I both love love LOOOOVE Indian food! I love the mild flavor of Chicken Korma that I had at Indian Restaurants and found an excellent version to make at home! This is super creamy, flavorful, and has a hint of sweetness because of the raisins. Dr. Sweetpea devoured his huge plate, and told me to make this again ASAP. We will be eating this more often :o)

Chicken Korma

(Source: mattawamum.com)

For Marinade:

4 chicken breasts

1 cup plain yogurt

1/2 teaspoon salt

1/2 teaspoon coriander

1/2 teaspoon cayenne/red pepper

1/2 teaspoon tumeric

1 teaspoon garam masala

1 teaspoon cumin

For the Sauce:

2 Tablespoons butter

1 small onion, diced

3 teaspoons garlic, minced

1/2 teaspoon ground ginger

1/2 teaspoon tumeric

1/2 teaspoon cayenne/red pepper (for medium, no cayenne for mild, 1-2 tsp for hot)

1 teaspoon garam masala

1 teaspoon salt

1 teaspoon ground coriander

1 (15oz) can chopped tomatoes

1 (15oz) can coconut milk

4 Tablespoons heavy whipping cream (I omitted)

cashew nuts (about 3/4 cup)

golden raisins (about 1/2 cup)

cilantro and white rice to serve

Cut the chicken into 1″ pieces. Place in a ziploc bag with all the other marinade ingredients and set in the fridge until ready to use (anywhere from 2 hours-24 hours). In a pan over medium high heat, add a little olive oil and cook the chicken in two batches for 4-5 minutes on either side until no longer pink in the center. Melt the butter in a high-sided pan. Add the garlic and onion and cook for 1 minute. Add the spices: ginger, turmeric, cayenne, garam masala, salt, and coriander. Stir for 1 minute. Stir in tomatoes, coconut milk, heavy whipping cream and golden raisins. Bring to a boil, then let simmer for 10 minutes until thickened. Add the cashews right at the end, taste and season according to taste. Garnish with cilantro, cashews and golden raisins. Serve with white rice and garlic naan.