Chicken Coconut Kurma
Ingredients
(for the marinade)
4 chicken breasts
1 cup plain yogurt
1/2 tsp. salt
1/2 tsp. coriander
1/2 tsp. cayenne/red pepper
1/2 tsp. tumeric
1 tsp. garam masala
(for the sauce)
1 tsp cumin
2 Tbsp butter
1 small onion diced
3 tsp garlic minced
1/2 tsp ground ginger
1/2 tsp tumeric
1/2 tsp cayenne/red pepper (for medium no cayenne for mild 1-2 tsp for hot)
1 tsp garam masala
1 tsp salt
1 15 oz can chopped tomatoes
1 15 oz can unsweetened coconut milk
4 Tbsp heavy whipping cream
cashew nuts (about 1/2 cup)
golden raisins (about 1/2 cup)
cilantro and white rice to serve
Directions
Cut the chicken into 1″ pieces. Place in a ziploc bag with all the other marinade ingredients and set in fridge until ready to use (anywhere from 2 hours to 24 hours). In a pan over medium high heat, add a little olive oil and cook the chicken in two batches for 4-5 minutes on either side until no longer pink in the center. Melt the butter in a high-sided pan. Add the garlic and onion and cook for 1 minute. Add the other spices: ginger, tumeric, cayenne, garam masala, salt and coriander. Stir for 1 minute. Stir in tomatoes, coconut milk, heavy whipping cream and golden raisins. Bring to a boil, then let simmer for 10 minutes until thickened. You can add the cashews at this point, but they will get soft instead of crunchy. Add the cashews at the end, taste and season accordingly to taste. Garnish with cilantro, cashews and golden raisins. Serve with white rice and garlic naan.