The first time I ever had Chicken Korma with cashews was earlier in this pregnancy when I was still very nauseous and tired. My parents and siblings had stopped by for a visit, but I wasn’t feeling up to cooking dinner for everyone, so we ordered Indian food. We sampled all sorts of amazing dishes, but my favourite was the korma. I was craving it the other day, but knowing the kids would find the take-out korma much too spicy, I decided to make my own version. The kids still didn’t eat it, but Tony and I loved it! It definitely satisfied my craving.
Cashew Chicken Korma
Adapted from Cooking with Thas
1 tbsp olive oil
1 large onion, chopped
1 cup unsalted cashews
1/2 cup greek yogurt
1 lb boneless chicken breast, cut into 1 inch cubes
1 tsp garam masala (or more to your taste)
1 tsp chili powder
2 cloves garlic, crushed
2 tsp grated fresh ginger
1 can (14 oz) diced tomatoes
Salt, to taste
Chopped cilantro or parsley, for garnish
In a large non-stick skillet, heat oil over medium heat. Cook onion until softened and slightly browned. Place onions into a food processor. In the same skillet, cook the cashews until golden, then add them to the onions in the food processor. Add greek yogurt to cashews and onions. Process until smooth. Set aside.
Cook chicken in the skillet until no longer pink inside. Add garam masala, garlic and ginger. Cook for another minute. Add diced tomatoes, the reserved cashew sauce, and salt. Heat through.
Serve with rice, chopped cilantro or parsley, and naan bread.