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Clean recipe · cooking.nytimes.com

Cashew Butter Chicken Korma

South Asian korma is typically a nutty, creamy and comforting meat or veggie curry, mildly spiced and prepared with yogurt and cream. This version calls for chicken and instead of a homemade paste of crushed cashews, includes cashew butter, saving time and adding another layer of luxury to the dish. The end result is an efficient yet decadent meal in about 30 minutes, with a hint of heat from chile powder. Riff on it by adding quick-cooking veggies if you like, and serve with rice or roti.

Original recipe: cooking.nytimes.com

Yield:
4 servings
Prep:
5 min
Cook:
30 min
Total:
35 min
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Ingredients

  1. 2 tablespoons ghee (or canola or vegetable oil)
  2. 1 medium yellow onion, finely chopped
  3. 1 teaspoon ginger paste or freshly grated ginger
  4. 1 teaspoon garlic paste or freshly grated garlic
  5. 1 teaspoon cumin seeds
  6. 1 ½ pounds boneless, skinless chicken thighs, cut into ¾-inch cubes
  7. ¾ teaspoon kashmiri or other mild red chile powder
  8. ¼ teaspoon ground turmeric
  9. 3 medium plum tomatoes, finely chopped or 1 (14-ounce can) chopped tomatoes
  10. Salt
  11. 2 tablespoons full-fat plain Greek yogurt
  12. 3 tablespoons cashew butter
  13. 8 ounces frozen or fresh green peas (about 1 ¾ cups, optional)
  14. 3 tablespoons heavy cream or cashew cream, for drizzling (optional)
  15. Rice or roti, for serving

Instructions

  1. Heat ghee in a medium pot on high for 30 seconds. Add onion, ginger, garlic and cumin seeds. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
  2. Add the chicken and continue cooking on high, stirring occasionally, until the chicken changes color and most of the liquid has evaporated, about 15 minutes. Stir in the chile powder and turmeric followed by the tomatoes; season with salt. Continue cooking, stirring occasionally, until the tomatoes have broken down, 5 to 7 minutes more.
  3. Adjust heat to medium. Stir in the yogurt and cashew butter. When thoroughly combined, stir in the peas, if using, and continue cooking a few minutes more, until the peas are warmed through. Turn off the heat and finish with a drizzle of cream if you like. Serve with rice or roti.