Chicken Korma Recipe

Ingredients

• 8 oz skinless boneless chicken thigh, cut into 1.2-inch chunks
• 5.3 oz yellow onion (1 medium)
• 1 tbsp olive oil 
• ¼ cup heavy cream
• 1 tbsp unsalted butter, diced
• 6 oz uncooked short-grain rice
• ½ cup unsalted chicken broth

For the marinade

• 1 tbsp freshly grated ginger
• 2 tbsp Hunt’s tomato paste
• 3 tsp garlic 
• 1 tbsp garam masala
• ½ tsp turmeric
• 1.6 oz almonds
• 1 tsp ground cardamom
• ½ tsp paprika
• ½ cup plain Greek yogurt
• 2 tsp curry powder 
• ¾ tsp salt

For garnish 

• 1 oz cashews 
• 1 Jalapeño, sliced
• ¼ tsp parsley, minced
• ¼ tsp red pepper flakes

Instructions

1. Add marinade ingredients in a food processor, turn on at high speed to puree them until completely smooth. 
2. In a large bowl, mix the marinade with chicken and refrigerate it for at least 30 minutes, covered with cling film. If you use uncooked rice, now is the time to start cooking them. 
3. Preheat a large skillet over medium-high heat. Add butter, canola oil and stir until the butter melts. Sauteé the chopped onions for 4 minutes until caramelized. 
4. Add the chicken thigh to the skillet and cook for 5 minutes. 
5. Pour in the chicken stock and scrape the bottom of the skillet to get all of the flavors fused within the sauce. Cook for 2 minutes. 
6. Pour in heavy cream and keep stirring for another 1 minutes so the chicken absorbs the juice perfectly. Turn off the heat. 
7. Serve with hot cooked rice.

This article and recipe adapted from this site!