Authentic and Flavorful Chicken Korma Recipe: A Delicious Indian Dish to Spice Up Your Dinner Routine

 Ingredients

• ¼ cup cashew parts
• ¼ cup bubbling water
• 3 cloves garlic, stripped
• 1 (1/2-inch) piece new ginger root, stripped and slashed.
• 3 tablespoons vegetable oil
• 2 cove leaves, squashed
• 1 enormous onion, hacked
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon bean stew powder
• 3 skinless, boneless chicken bosom parts - destroyed
• ¼ cup pureed tomatoes.
• 1 cup chicken stock
• ½ cup weighty cream
• ½ cup plain yogurt
• 1 teaspoon cornstarch, blended in with equivalent amounts of water

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Cooking Tips:

Step 1:

Place the cashews in a little bowl, and pour bubbling water over the nuts. Save to the side for 15 to 20 minutes. Place the garlic and ginger in a food processor and mix until smooth. Sit on one side.

Step 2:

Heat oil in a skillet on medium intensity. Sear narrows leaves in hot oil for 30 seconds. Mix in the onion, and cook until relaxed, around 3 to 5 minutes. Blend in the garlic/ginger glue, and season with coriander, garam masala, cumin, turmeric and bean stew powder. Mix in the chicken, and cook for around 5 minutes. Pour in pureed tomatoes and chicken stock. Cover, decrease intensity, and stew for 15 minutes, mixing sporadically.

Step 3:

Marinate the meat (if using): If you are making a meat-based korma, marinating the meat beforehand can add flavor and tenderness. Use yogurt, spices and a little lemon juice to marinate the meat in the fridge for at least 30 minutes or overnight.

Roast spices: Roasting whole spices before grinding or adding them to a dish can bring out their flavor. Heat a dry wok over medium heat and lightly fry the spices until fragrant, being careful.

In the mean time, place the cashews, alongside the water they were absorbed, and the cream and yogurt in a food processor. Process until smooth.

Step 4:

Mix the cashew combination into the chicken and onion. Stew for 15 minutes, blending at times. Mix in the cornstarch combination, and cook for 1 to 2 minutes.

Fry onions and spices: In a hot pan, fry finely chopped onions until golden brown. This step adds rich flavor to the korma. Add the ground spices and cook them along with the onions for a minute or two, to infuse the flavors.

Slow cooking for depth of flavor: Korma is traditionally cooked over low heat for a long period of time to infuse flavor and tenderize the meat. Simmer the korma over low heat, stirring occasionally, until the meat or vegetables are cooked to your desired consistency.