Korma just means a mild curry. Yet, it is actually a rich stew in which the meat, chicken, or vegetables and nuts are braised in cream, yogurt, or coconut milk.
¼ cup vegetable oil
3 garlic clothes
2 onions, finely chopped
1 teaspoon ground cumin
2 Green chilies, finely chopped
1 teaspoon ground cumin
½ teaspoon turmeric
1 teaspoon ground coriander
¼ teaspoon salt
4 Green cardamom pods, slightly crushed
2 teaspoons tomato paste
18 ounces boneless, skinless chicken breast, cut into bite-size pieces
1 cup coconut milk
20 cashew nuts, ground
2 inch piece , Ginger root grated and peeled
Generous pinch garam masala
Heat the oil in a large pan using medium heat. Add the onions, garlic, , and chilies and fry, frequently stirring, 6 to 8 minutes until the onions cook golden brown. Stir in the turmeric, cumin, coriander, cardamom pods, and Salt, fry one minute, then stir in the tomato paste.
Add the chicken pieces. Reduce the heat to low, and fry, stirring 7 to 8 minutes or until they change color. Meanwhile, Bring one cup water to a boil. Add the coconut milk and the water to the chicken, include the ground nuts. Simmer uncovered and stir occasionally, 7 minutes, or until the chicken is cooked. To be sure cut a piece of chicken in half–the juices should run clear.
Stir in the ginger and sprinkle the garam masala.
