Cashew Butter Chicken Korma

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Cashew Butter Chicken Korma

South Asian korma is typically a nutty, creamy and comforting meat or veggie curry, mildly spiced and prepared with yogurt and cream. This version calls for chicken and instead of a homemade paste of crushed cashews, includes cashew butter, saving time and adding another layer of luxury to the dish. The end result is an efficient yet decadent meal in about 30 minutes, with a hint of heat from chile powder. Riff on it by adding quick-cooking veggies if you like, and serve with rice or roti.

Rating

Ingredients

  • 2tablespoons ghee (or canola or vegetable oil)
  • 1medium yellow onion, finely chopped
  • 1teaspoon ginger paste or freshly grated ginger
  • 1teaspoon garlic paste or freshly grated garlic
  • 1teaspoon cumin seeds
  • 1 1/2pounds boneless, skinless chicken thighs, cut into 3/4-inch cubes
  • 3/4teaspoon kashmiri or other mild red chile powder
  • 1/4teaspoon ground turmeric
  • 3medium plum tomatoes, finely chopped or 1 (14-ounce can) chopped tomatoes
  • Salt
  • 2tablespoons full-fat plain Greek yogurt
  • 3tablespoons cashew butter
  • 8ounces frozen or fresh green peas (about 1 3/4 cups, optional)
  • 3tablespoons heavy cream or cashew cream, for drizzling (optional)
  • Rice or roti, for serving
Set base servings to enable scaling:

Directions

Heat ghee in a medium pot on high for 30 seconds. Add onion, ginger, garlic and cumin seeds. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.

Add the chicken and continue cooking on high, stirring occasionally, until the chicken changes color and most of the liquid has evaporated, about 15 minutes. Stir in the chile powder and turmeric followed by the tomatoes; season with salt. Continue cooking, stirring occasionally, until the tomatoes have broken down, 5 to 7 minutes more.

Adjust heat to medium. Stir in the yogurt and cashew butter. When thoroughly combined, stir in the peas, if using, and continue cooking a few minutes more, until the peas are warmed through. Turn off the heat and finish with a drizzle of cream if you like. Serve with rice or roti.

Nutrition

Info
Trans Fat: 0 gramsFat: 25 gramsCalories: 534Saturated Fat: 10 gramsUnsaturated Fat: 12 gramsSodium: 815 milligramsSugar: 6 gramsFiber: 5 gramsCarbohydrate: 36 gramsProtein: 42 grams

Source: https://cooking.nytimes.com/recipes/1026005-cashew-butter-chicken-korma?smid=ck-recipe-iOS-share