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Chicken korma is an Indian dish that uses full-fat yogurt to both tenderize the chicken and make a creamy sauce as it cooks. This is a streamlined recipe, turning chicken korma into a straightforward but still very flavorful weeknight meal.
Yes, the ingredient list is long. But more than half of the ingredients are herbs and spices, most of which you probably already have on hand (although, if you’ve had them on hand for more than a year, it’s time to re-stock the spice cabinet).
Herbs and spices are an important part of the Primal food pyramid and an important part of chicken korma. The spices give korma layers of flavor, but don’t make it “spicy hot.” The spices also contribute outstanding levels of antioxidants. So with every bite, you’re not only getting a delicious meal, you’re also building a strong defense against disease.
Time in the Kitchen: 50 minutes
In a blender or food processor, combine the ginger, garlic, cashews and 1/3 cup/80 ml water. Process until very smooth. If you need to add a little more water to get a smooth consistency, do so.
In a large bowl, combine the cashew puree with the yogurt, cardamom pods, coriander, turmeric, black pepper, salt, cinnamon stick, cloves and bay leaves. Add the chicken and mix well to coat.
In a Dutch oven or wide pot, melt the butter. Add the garam masala and the onion, and cook over medium heat until soft and brown, 7 minutes. Add the chicken and yogurt mixture.
Cover the pot and bring to a simmer. Once the mixture is simmering, remove the lid and continue to simmer gently, stirring occasionally, until chicken is cooked through and tender, about 30 minutes.
Garnish with cilantro and serve.