Chicken Korma

Ingredients

• ¼ cup cashew halves
• ¼ cup boiling water
• 3 cloves garlic, peeled
• 1 (½-inch) piece fresh ginger, peeled and chopped
• 3 tablespoons vegetable oil
• 2 bay leaves, crumbled
• 1 large onion, minced
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder
• 3 boneless, skinless chicken breasts, diced
• 1 cup chicken broth
• ¼ cup tomato sauce
• ½ cup heavy cream
• ½ cup plain yogurt
• 1 teaspoon cornstarch

Instructions

1. Step 1: Cover cashews with boiling water in a small bowl. Set aside for 15 – 20 minutes. Meanwhile, combine garlic and ginger in a food processor and pulse until smooth. Set aside.
2. Step 2: Heat oil in a wok over medium heat. Add bay leaves and cook 30 seconds. Stir in onion and cook until soft, about 3 – 5 minutes. Add the garlic-ginger paste, coriander, garam masala, cumin, turmeric, and chili powder. Stir in chicken and cook 5 minutes. Add chicken broth and tomato sauce. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
3. Step 3: Meanwhile, place cashews, soaking water, heavy cream, and yogurt in the food processor. Process until smooth.
4. Step 4: Stir the cashew mixture into the wok. Simmer 15 minutes, stirring occasionally. Whisk cornstarch with 1 teaspoon water and stir into the wok. Continue cooking 1 – 2 minutes more.