Chicken Korma

We have a really creamy and tasty Chicken Korma over Mashed Potatoes for you guys today. Our Vegetable Loaded Vegan Korma has been really popular, we decided a chicken version was needed too. :) I love hearty meals like this one. I think it’s the perfect type of comfort food, especially after a long day. I say after a long day because I think this dish gets even better after a day, so you can make it one night, stick it in the fridge and just heat it up he next night when you’re ready to enjoy it.

I changing up the typical serving suggestion of rice with buttery mashed potatoes, just cause. Really no reason behind it, it just seemed like a good idea, and I’m really glad I did. It makes this hearty dish even more delicious and cozy. I love how the korma is basically like a flavorful gravy for the mashed potatoes! This dish also isn’t very hard to put together at all, it just requires a handful of spices, which you really don’t want to skimp on because they really add all the lovely umami flavor that definitely makes this dish extra yum. Enjoy! xx, Jenny

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Chicken Korma

5 from 3 votes

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RECIPE BY Teri & Jenny

Servings: 4

  INGREDIENTS  

• ▢ 1 pound boneless, skinless chicken thighs
• ▢ 3 ½ teaspoons cumin, divided
• ▢ 1 teaspoon coriander
• ▢ 3 tablespoons unsalted butter, divided
• ▢ 1 shallot, minced
• ▢ 2 garlic cloves, minced
• ▢ 1 cup raw cashews
• ▢ 1 teaspoon turmeric
• ▢ ½ teaspoon cardamom
• ▢ ½ teaspoon cinnamon
• ▢ 2 ½ tablespoons tomato paste
• ▢ mashed potatoes for serving
• ▢ fresh cilantro for serving

  INSTRUCTIONS  

• Place chicken thigh pieces in a mixing bowl, add 1 ½ teaspoons cumin, ½ teaspoon coriander, a sprinkle of salt, and some cracked black pepper and toss together until chicken is well coated.
• Place a large skillet over medium-high heat and add 1 ½ tablespoons butter.
• Add chicken and sauté for 3 to 4 minutes.
• Using a slotted spoon, transfer chicken to a plate and set aside.
• Add remaining butter to skillet. Add shallot and garlic and sauté 3 to 4 minutes.
• Add cashews and remaining spices and continue to sauté for an additional 4 to 5 minutes. Season with salt and pepper.
• Transfer mixture into a blender with 1 ¾ cups water and blend until smooth.
• Pour mixture back into skillet, stir in tomato paste and simmer over medium-low heat for 2 to 3 minutes.
• Pour chicken into skillet with korma sauce and stir together. Simmer mixture until slightly thickened. Season with salt and pepper and stir.
• Pour chicken korma over a bed of buttery, mashed potatoes and top with fresh cilantro leaves. Serve.