Ingredients
For the Marinade:
- 2 pounds boneless chicken breast or thighs, chopped into bite sized pieces
- ½ cup cashews lightly chopped
- 3 tablespoons tomato paste
- 4 cloves garlic, chopped
- 1 tablespoon minced fresh ginger
- 1 tablespoon garam masala
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground cardamom
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- Salt and pepper to taste
- 1 cup plain yogurt (Greek)
For the Korma:
- 1 tablespoon olive oil
- 2–3 spicy chili peppers chopped – I used serrano peppers
- 1 medium onion chopped
- ½ cup chicken stock or more as needed, to simmer
- 1 cup coconut milk or cashew milk (I used cashew)
- Optional additions, to make this a chicken and veggie Korma, in whatever quantity you want, depending on what ratio you’d like:
- 1 can chickpeas
- 1 head cauliflower
- chopped carrots
- potatoes
- peas
Instructions
First, prepare the marinade paste, and put over ingredients:
- Add the chopped chicken to a large bowl and set aside.
- Add the cashew nuts to a food processor and pulse to break them up. Add the tomato paste, garlic, ginger, and seasonings. Add salt and pepper to taste and pulse to form a thick paste. If it is too thick, add a couple tablespoons of water to thin it just slightly.
- Mix the paste in a small bowl with the yogurt.
- Spoon the marinade over the chopped chicken and mix well. Cover and refrigerate at least 1 hour to let the flavors develop. You can leave it overnight to develop even more flavor.
If you’re making this a veggie and chicken Korma, prepare your vegetables next:
- Strain chickpeas, peel and chop potatoes and carrots, chop cauliflower, and prepare peas.
Then, bring everything together:
- When you’re ready to cook, heat the oil in a large pan.
- Add the peppers and onion and cook them down for 5 minutes to soften.
- Add the chicken with all of the marinade, along with the chicken stock. Stir and cook for 15 minutes, stirring here and there.
- Once the chicken is cooked, add in your vegetables. They can just be in for the next few steps.
- Stir in the cashew milk and simmer for 10 more minutes. You can simmer longer if you’d like to let the flavors develop more.
- Garnish with fresh chopped herbs, spicy red chili flakes, and cashews to serve.