Chicken Cashew Korma

Name: Chicken Cashew Korma
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 8 cardamom pods, crushed; 1 teaspoon cayenne; 2 sticks cinnamon; 2 Tbsps finely grated fresh ginger; 2 teaspoons garam masala (see Notes); 6 cloves garlic, minced; 59 milliliters black or golden raisins; 2 Tbsps ground coriander; 1 teaspoon About kosher salt; 3 Tbsps olive oil; 1 onion, halved lengthwise, then thinly sliced; 2 plum tomatoes, cored and diced; 177 milliliters roasted, unsalted cashews; 473 milliliters plain whole-milk yogurt; 59 milliliters whipping cream; 1 kilograms boned, skinned chicken thighs, rinsed and cut into 1-in. pieces

Chicken Cashew Korma might be just the Indian recipe you are searching for. This gluten free, primal, and vegetarian recipe serves 6. One serving contains 219 calories, 7g of protein, and 11g of fat. If you have whole-milk yogurt, cardamom pods, golden raisins, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

In a food processor, whirl yogurt and 1/4 cup cashews until nuts are finely ground.

Ingredients you will need

Cashews

Yogurt

Nuts

Equipment you will use

Food Processor

Sprinkle chicken with 1 tsp. salt.

Ingredients you will need

Whole Chicken

Salt

Pour olive oil into a large, deep frying pan over medium-high heat. When hot, add chicken and cook, stirring occasionally, until lightly browned all over, about 8 minutes. With a slotted spoon, transfer to a bowl.

Ingredients you will need

Olive Oil

Whole Chicken

Equipment you will use

Slotted Spoon

Frying Pan

Bowl

Add onion to pan; cook, stirring occasionally, until lightly browned, 5 minutes. Reduce heat to medium; add tomatoes, garlic, ginger, cardamom, cinnamon, coriander, garam masala, and cayenne. Cook until tomatoes begin to soften, 2 minutes.

Ingredients you will need

Garam Masala

Coriander

Cardamom

Cinnamon

Tomato

Ground Cayenne Pepper

Garlic

Ginger

Onion

Equipment you will use

Frying Pan

Return chicken and juices to pan, along with raisins, remaining 1/2 cup cashews, and yogurt mixture. Reduce heat to medium-low, cover, and cook, stirring often, until chicken is no longer pink in the center (cut to test) and sauce has thickened slightly (it will look separated), 10 to 15 minutes. Uncover, add cream, and stir over medium heat until sauce is smooth and hot, 5 minutes.

Ingredients you will need

Cashews

Whole Chicken

Raisins

Yogurt

Cream

Sauce

Equipment you will use

Frying Pan

Add more salt to taste.

Ingredients you will need

Salt

Wine note: Typically full of honeyed tangerine, peach, and honeysuckle, Viognier--the great white grown in France's Rhne Valley--is rich but, at its best, crisp and minerally too. It pairs well with creamy sauces and aromatic spices. Leaner versions stand up to spicy Thai and Vietnamese flavors; richer ones are good matches for nuts, cheese, mild Indian curries, and sweet shellfish.

Ingredients you will need

Shellfish

Tangerine

Viognier

Cheese

Spices

Peach

Nuts

Wine

Miner Family Simpson Vineyard Viognier 2005 (California; $20). A rich mouth-feel and hint of tangerine peel set off the chicken korma.

Ingredients you will need

Tangerine

Viognier

Whole Chicken

Voss Viognier 2004 (Carneros; $26). Delicate tangerine peel, peach, and honeysuckle, with minerals that keep step with the chicken korma.

Ingredients you will need

Tangerine

Viognier

Whole Chicken

Peach

Equipment

Ingredients

Servings:

cardamom pods, crushed 1teaspoon

cayenne 2sticks

cinnamon 2Tbsps

finely grated fresh ginger 2teaspoons

garam masala (see Notes)6cloves

garlic, minced 59milliliters

black or golden raisins 2Tbsps

ground coriander 1teaspoon

About kosher salt 3Tbsps

olive oil 1

onion, halved lengthwise, then thinly sliced 2

plum tomatoes, cored and diced 177milliliters

roasted, unsalted cashews 473milliliters

plain whole-milk yogurt 59milliliters

whipping cream 1kilograms

boned, skinned chicken thighs, rinsed and cut into 1-in. pieces

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Botanica Wines Mary Delany Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.