Karma is one of my favorite indian dishes, well at least of the ones I have tried. The bold flavors and the creaminess makes me happy every time. And when you serve korma with my kryptonite bread, as naan bread and rice, it can't get any better in my world.
- 4 large chicken breasts (about 2¼ pounds/1kg)
- 3 tablespoons olive oil
- 2 tablespoons garam masala
- 2 teaspoons curry powder
- ½ teaspoon salt
- ½ teaspoon fresh ground pepper
- 2 onions, peeled and quartered
- 6 garlic cloves, peeled
- 250 ml (1 cup) water
- 2 tablespoons olive oil
- 4 teaspoons curry powder
- 2 teaspoons turmeric
- 2 teaspoons garam marsala
- 1 teaspoon cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- ½ teaspoon cumin
- ⅛ teaspoon ground cloves
- 1 red dried chili, minced (use less if you don't like spicy food)
- 1 tablespoon brown sugar
- 1 can peeled tomatoes, diced
- 1 tablespoon grated fresh ginger
- 85 g cashews, ground
- ⅔ can of coconut milk
- 1 cup nonfat plain yogurt
Mix the ingredients for the marinade in a ziplock bag, and set aside.
Cut the chicken breasts up into bitesized cubes. Add the chicken to the marinade, massaging it, to cover it all with the spices. Let the chicken marinate for at least 2 hours or overnight.
Heat some oil in a large pot, I used my dutch oven. Brown the marinated chicken. Remove the chicken, and set aside.
Blend onion and garlic with water, until you have a smooth puree. Heat the olive oil in the pot, Add the pureed onion mixture and cook for a few minutes, until it begins to darken in color. Add tomatoes, ginger, ground cashews, coconut milk, yogurt, red chili, and spices. Turn the heat down and let the sauce simmer for about 30 minutes. Add the chicken and yogurt to the sauce and let it simmer another 10-15 minutes, while you cook the rice, and the chicken gets cooked through.
Serve with rice and naan bread.