Chicken or Beef Korma II
¼ Cup Cashew Halves
½ Cup Boiling Water
3 Cloves Garlic, Peeled
1 (1/2 Inch) Piece Fresh Ginger Root, Peeled And Chopped
4 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
4 Skinless, Boneless Chicken Breast Halves – Diced
¼ Cup Tomato Sauce
1 Cup Chicken Broth
½ Cup Heavy Cream
½ Cup Plain Greek Yogurt
1 Teaspoon Cornstarch, Mixed With Equal Parts Water
Step 1 Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside.
Step 2 Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
Step 3 Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.
Step 4 Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.
Variation: Substitute 2 pounds of lean ground beef, browned and crumbly for the chicken. Serves 4; Serve with Basamati rice.