chicken korma


my first attempt at indian food. a pretty mild curry,easy to make

2 lbs boneless chicken thighs cubed
1 onion diced
1 tsp minced garlic
2 inch piece of ginger peeled and grated
2 inch cinnamon stick
2 bay leaves
1 Tbsp turmeric
1 Tbsp ground coriander
1/2 tsp cumin
1/2 tsp cayenne
1 1/2 cups chicken broth (i use swansons low sodium)
1 8 oz can tomato sauce
1 Tbsp sugar
1 tsp kosher salt
1/2 cup raw cashews
1/2 cup buttermilk
3 Tbsp cooking oil or ghee

in a medium dutch oven heat the oil. add the onion and saute 5 minutes.
add the garlic,ginger,turmeric,coriander,bay leaves,cinnamon,cumin and cayenne
saute 1 minute then add the chicken stock,tomato sauce,sugar and salt.
bring to a boil and stir in the chicken. partially cover and simmer on low for 1 hour,stirring occasionally
puree the cashews and buttermilk in a blender. stir in and continue cooking 15 more minutes

serve over rice
serves 4


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