Creamy Chicken Korma with Basmati Rice

Ingredients

Quantities are for 4 servings.

• 1 1/4 lb Boneless skinless chicken thighs
• 1 each Yellow onion
• 4 cloves Garlic
• 1 tbsp Fresh ginger, grated
• 1/2 cup Plain yogurt
• 1 can Coconut milk, canned
• 2 tbsp Tomato paste
• 1 tbsp Garam masala
• 1 tsp Ground turmeric
• 1 tsp Ground cumin
• 1 tsp Curry powder
• 2 tbsp Cashews, chopped (for garnish)
• 1 1/2 cups (dry) Basmati rice
• 1 small bunch Cilantro, for garnish
• 2 tbsp Olive oil
• 1 tsp Salt

Instructions

1. Season chicken thighs with salt. Heat olive oil in a large skillet or Dutch oven over medium-high heat and sear chicken until browned, about 5 minutes per side. Remove and set aside.
2. Add onion to the same pot and cook until softened, about 5 minutes. Stir in garlic and ginger; cook 1 minute until fragrant.
3. Stir in garam masala, turmeric, cumin, and curry powder; cook 30 seconds. Add tomato paste and cook 1 minute more.
4. Lower the heat to medium-low. Pour in coconut milk and yogurt, stirring to combine. Return chicken to the pot, cover, and simmer gently 15 minutes, until chicken is cooked through (165°F).
5. As soon as the korma starts simmering, start the basmati rice according to package directions (about 15 minutes) so it finishes at the same time. Keep it covered until serving.
6. Uncover the korma and simmer 5 more minutes, until the sauce thickens.
7. Serve korma over rice, topped with chopped cashews and cilantro.