Chicken Korma Recipe
- cook TIME 15 mins
- prep TIME 15 mins
- total TIME 1 hr
- INACTIVE TIME 30 mins
Ingredients (22)
- 8 oz skinless boneless chicken thighs medium, cut into 1-inch chunks
- 5.3 oz yellow onions
- 2 oz almonds
- 1 oz cashews
- 1 tbsp unsalted butter diced
- 3 tbsp heavy cream
- 1 tbsp olive oil
- 1/2 cup unsalted chicken broth
- 2 tbsp Hunt's tomato paste
- 1 tbsp freshly grated ginger
- 3 tsp garlic
- 1 tbsp garam masala
- 3/4 tsp salt
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1 tsp ground cardamom
- 2 tsp curry powder
- 1/2 cup plain Greek yogurt
- 1/4 tsp red pepper flakes
- 1/4 tsp parsley minced
- 1 jalapeño sliced
- 16 oz cooked short-grain rice
INSTRUCTIONS
Put 2 tbsp tomato paste, 1 tbsp grated ginger, 3 tsp garlic, 1 tbsp garam masala, 3/4 tsp salt, 1/2 tsp turmeric, 2 oz almonds, 1/2 tsp paprika, 1 tsp ground cardamom, 2 tsp curry powder into a food processor, turn on at high speed to puree them until completely smooth.
In a large bowl, place 8 oz chicken thighs, the mixture we just blended, and 1/2 cup Greek yogurt. Mix well, cover with cling film, and refrigerate for at least 30 minutes.
Preheat a large skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter, and stir until the butter melts. Sauteé 5.3 oz chopped onions for 4 minutes until caramelized.
Add the chicken thigh to the skillet and cook for 5 minutes.
Pour in 1/2 cup chicken stock and scrape the bottom of the skillet to get all of the flavors fused into the sauce. Cook for 2 minutes.
Pour in 3 tbsp heavy cream and keep stirring for another minute so the chicken absorbs the juice perfectly. Turn off the heat.
Serve with hot cooked rice. Sprinkle with 1 oz crushed cashews, 1/4 tsp red pepper flakes, 1/4 tsp parsley, and sliced jalapeño.
