Chicken Korma for 4
Submitted by: Kira
	"In this mild Northern Indian dish, chicken is simmered in a creamy fragrant sauce with onion, 
garlic, ginger and cashews. Serve over basmati or sticky rice. Add more chili or cayenne for more heat."  
Original recipe yield: 4 servings.

INGREDIENTS:

    * 1/4 cup cashew halves
    * 1/4 cup boiling water
    * 3 cloves garlic, peeled
    * 1 (1/2 inch) piece fresh ginger root, peeled and chopped
    * 3 tablespoons vegetable oil
    * 2 bay leaves, crumbled
    * 1 large onion, minced
    * 1 teaspoon ground coriander
    * 1 teaspoon garam masala
    * 1 teaspoon ground cumin
    * 1 teaspoon ground turmeric
    * 1 teaspoon chili powder
    * 3 skinless, boneless chicken breast halves - diced
    * 1/4 cup tomato sauce
    * 1 cup chicken broth
    * 1/2 cup heavy cream
    * 1/2 cup plain yogurt
    * 1 teaspoon cornstarch, mixed with equal parts water

DIRECTIONS:

   1. Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. 
Place garlic and ginger in food processor and blend until smooth; set aside.
   2. Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, 
and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, 
garam masala, cumin, turmeric, and chili powder. Stir in chicken, and cook for about 5 minutes. 
Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
   3. Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt 
into food processor. Process until smooth.
   4. Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. 
Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.


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Chicken Korma for 8


INGREDIENTS:

    * 1/2 cup cashew halves
    * 1/2 cup boiling water
    * 6 cloves garlic, peeled
    * 2 (1/2 inch) pieces fresh ginger root, peeled and chopped
    * 1/4 cup and 2 tablespoons vegetable oil
    * 4 bay leaves, crumbled
    * 2 large onion, minced
    * 2 teaspoons ground coriander
    * 2 teaspoons garam masala
    * 2 teaspoons ground cumin
    * 2 teaspoons ground turmeric
    * 2 teaspoons chili powder
    * 6 skinless, boneless chicken breast halves - diced
    * 1/2 cup tomato sauce
    * 2 cups chicken broth
    * 1 cup heavy cream
    * 1 cup plain yogurt
    * 2 teaspoons cornstarch, mixed with equal parts water

DIRECTIONS:

   1. Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. 
Place garlic and ginger in food processor and blend until smooth; set aside.
   2. Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook 
until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, 
turmeric, and chili powder. Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth.
 Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
   3. Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt 
into food processor. Process until smooth.
   4. Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. 
Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.

Prep Time:    20 Minutes
Cook Time:    40 Minutes
Ready In:     1 Hour