Chicken or Beef Korma II

Ingredients

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

Directions

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.