How to Make Indian Chicken Korma Asian Cooking Recipe Cuisine

India Chicken Korma

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

1/4 cup cashew halves

1/4 cup water, boiling

3 cloves garlic, peeled

1 (1/2 inch) piece fresh ginger root, 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 skinless, boneless chicken breast halves - diced

1/4 cup tomato sauce

1 cup chicken broth

1/2 cup heavy cream

1/2 cup plain yogurt

1 teaspoon cornstarch, mixed with equal parts water

Directions:

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.

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. 

3. Add in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for about 15 minutes; make sure to stir occasionally to avoid sticking.

4. Put your cashew and water into a food processor along with your cream and yogurt. Process until you achieve a paste-like consistency.

5. Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes again stirring occasionally. Stir in the cornstarch mixture, and continue cooking until chicken is cooked through and you've reached the desired consistency for your sauce.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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