Korma

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces
• 1/2 cup raw cashews
• 1/2 cup plain yogurt
• 2 tablespoons ghee
• 1 yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 green chiles, slit lengthwise
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 4 green cardamom pods
• 1 cinnamon stick
• 1/4 teaspoon ground cayenne pepper
• 1 cup chicken stock
• 1/4 cup heavy cream
• 1 teaspoon salt
• 1/4 cup fresh cilantro, chopped

Method

1. 1

   Soak the cashews in 1/2 cup hot water for 15 minutes, then blend with the soaking water until smooth.

   15:00 · Soak cashews
2. 2

   Melt the ghee in a 9-inch skillet over medium heat and add the onion. Cook, stirring occasionally, until deep golden brown, 8 to 10 minutes.

   8:00 · Cook onion
3. 3

   Add the garlic, ginger, and green chiles and cook, stirring, until fragrant, about 1 minute.

   1:00 · Cook aromatics
4. 4

   Stir in the coriander, cumin, turmeric, cardamom pods, cinnamon stick, and cayenne, and cook until fragrant, about 30 seconds.

   0:30 · Toast spices
5. 5

   Add the chicken pieces and cook, turning occasionally, until lightly browned on the outside, about 5 minutes.

   5:00 · Brown chicken
6. 6

   Stir in the cashew paste, chicken stock, and salt. Bring to a gentle simmer.

7. 7

   Reduce heat to low and simmer uncovered, stirring occasionally, until the chicken is cooked through and the sauce has thickened, about 20 minutes.

   20:00 · Simmer korma
8. 8

   Remove from heat and whisk in the yogurt and heavy cream until smooth, then return to low heat and warm through for 2 minutes without boiling.

   2:00 · Warm sauce
9. 9

   Remove the cinnamon stick and cardamom pods if desired, then garnish with fresh cilantro before serving.