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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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As you can see from some of my previous postings, I love curry in general. Korma sauce is a mild, creamy curry sauce from Northern India. It has a very distinctive silky, rich flavor which many consumers find quite enjoyable, and variations on korma sauce can be found in many neighboring nations. Ingredients:
2 tblsp of vegetable oil or butter |
3 chicken breast halves (skinless, boneless and diced) |
1 tsp of ginger (minced or paste) |
4 garlic cloves (minced or paste) |
1 small onion (diced) |
1/2 green bell pepper (seeded and chopped) |
1/2 red pepper (seeded and chopped) |
1 cup of green peas (thawed if frozen) not canned |
1/2 cup of unsalted cashews or sliced almonds |
1 1/2 tblsp of curry powder (or more to taste) |
1 tblsp of brown or white sugar (to taste) |
(8oz.) of plain yogurt |
(16oz.) of coconut milk, heavy cream or milk |
water (if sauce is too thick) |
note- the vegetables can be cauliflower, carrots, potatoes, zucchini, mushrooms, eggplant, etc. |
Directions:
1. Marinate the chicken pieces in the yogurt and some garlic, ginger, salt and pepper for about 2-3 hours.
2. Heat the oil or butter in a skillet over medium heat, stir in the onion, ginger and garlic and cook until fragrant.
3. Stir in the curry powder and cook stirring for 5 minutes until the onion turns brown.
4. Stir in the chicken mixture, the vegetables and the cashews.
5. Then add the coconut milk and season with the sugar, salt and black pepper to taste.
6. Reduce heat to low, cover and simmer for 15 to 20 minutes.
7. Garnish with cilantro and serve with white or brown rice or with parathas.
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