Chicken Korma

🛒 Ingredients

• Chicken Breast 125 g · 206 kcal
• Full-Fat Yogurt 25 g · 15 kcal
• Heavy Cream 25 g · 85 kcal
• Onion 38 g · 15 kcal
• Fresh Ginger 5 g · 4 kcal
• Garlic 5 g · 7 kcal
• Cashew Nuts 13 g · 72 kcal
• Vegetable Oil 8 g · 72 kcal
• Ground Cumin 1 g · 4 kcal
• Ground Coriander 1 g · 3 kcal
• Turmeric Powder 1 g · 4 kcal
• Garam Masala 1 g · 4 kcal
• Cardamom Pods 1 g · 4 kcal
• Cinnamon Stick 1 g · 2 kcal
• Bay Leaf 1 g · 3 kcal
• Water 25 g · 0 kcal

👨‍🍳 Instructions

1. Marinate chicken: Cut chicken breast into bite-sized pieces. In a bowl, combine chicken with yogurt, a pinch of salt, and half of the ginger and garlic paste; mix well and let marinate for at least 15 minutes.
2. Prepare aromatics and nuts: Finely chop the onion. Blend cashew nuts with a little water to form a smooth paste; set aside.
3. Sauté whole spices: Heat vegetable oil in a heavy-bottomed pan or Dutch oven over medium heat. Add cardamom pods, cinnamon stick, and bay leaf; sauté for 30 seconds until fragrant.
4. Cook aromatics: Add the chopped onion and cook until softened and light golden brown, about 5-7 minutes. Stir in the remaining ginger and garlic paste and cook for another minute.
5. Add ground spices: Stir in ground cumin, ground coriander, and turmeric powder. Cook for 1-2 minutes, stirring constantly, until fragrant.
6. Brown the chicken: Add the marinated chicken to the pan and sear on all sides until lightly browned, about 5-7 minutes. This locks in the juices and flavor.
7. Simmer the korma: Pour in the cashew paste and a little water if needed to adjust consistency. Bring to a gentle simmer, cover, and cook for 15-20 minutes, or until the chicken is tender and cooked through.
8. Finish the dish: Stir in the heavy cream and garam masala. Cook for another 2-3 minutes without boiling. Taste and adjust seasoning (add salt/sugar if needed). Serve hot, garnished with fresh cilantro.