Grocery shopping is one errand I prefer to run on my own. Whenever I take Mr. Prevention grocery shopping with me, it’s always 1) more expensive and 2) less healthy. It’s like shopping with a little kid…who wanders off, shows up awhile later at your cart (with pouty puppy dog eyes), holding up various selections to either be approved for purchase, or sent back to the shelves.
Every time we go to Trader Joe’s Mr. Prevention wants to buy naan. Every time. While the naan is okay (at best), it’s not cheap and there’s nothing “healthy” about it. This past weekend I caved, though.
“Throw it in the cart…we can make Indian on Sunday night,” I said.
When we lived in Tulsa, we frequented this hole-in-the-wall Indian restaurant called Desi Wok and I would always order their Chicken Korma. The korma sauce is unique with a base of cashew, onion, and cream. Therefore, it’s not the lightest dish, but it very, very delicious! And pardon the photos…the sun had gone down and my lighting was horrible.
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Chicken Korma slightly adapted from All Recipes
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
2 Tbsp canola oil
2 bay leaves, crumbled
1 large onion, minced
1 tsp ground coriander
1 tsp garam masala
1 tsp ground cumin
1 tsp ground turmeric
1 tsp chili powder
1 large pinch cayenne pepper
1 1/2 lbs boneless chicken breasts, diced
1/4 cup tomato sauce
1 cup low-sodium chicken broth
1/2 cup heavy cream
1/2 cup fat-free plain Greek yogurt
1-2 tsp cornstarch, mixed with equal parts water
Directions:
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.
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.
Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.
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. Serve over brown rice. Yield: 4 servings (6 ounces of chicken with sauce).
Nutrition Information (per serving): 428 calories; 22.3 g. fat; 123 mg. cholesterol; 179 mg. sodium; 10.3 g. carbohydrate; 1.3 g. fiber; 43.5 g. protein
Result: This was excellent! The one thing I would change is adding some heat. I added some sriracha, but I don’t know that it was the right flavor. I changed the recipe to include some heat in the way of cayenne pepper! I thought about subbing in half-and-half or whole milk for the heavy cream, but I didn’t want to risk the milk curdling. Mr. Prevention loved this, too — he even took the leftovers for lunch! Enjoy!
[/print_this]Weigh-in went alright – down 0.4lbs. I got in a (pretty terrible) 4 mile run last night and I am heading down to the elliptical for a workout now! And although I’m traveling to Chicago this weekend, my mom and I have big workout plans. Plus, I am always good about working out at home because it’s the gym I first started working out in and I’ve been a member there for 10+ years. I always see familiar faces 🙂
Question: What’s your favorite Indian dish?
I’m anxious to make another something new!
Keep it spicy,
My mouth is watering just looking at this. Definitely bookmarking this recipe to make sometime soon.
Author
Yay! I hope you like it 🙂
Indian food = love 😉
I’ve seen numerous recipes for this pop up lately, but this one seems to be the easiest (read: not as likely I’ll mess it up); bookmarking for sure!
Author
For Indian it doesn’t get much easier… 🙂 Hope you like it!!
Hey, .4 pounds is better than zero pounds so CONGRATS! It’s all about the little things – be proud of every accomplishment!
That korma looks delicious. I adore indian food and could eat it every day. All the time. Constantly.
Author
Yep, I’m taking it 🙂 I love Indian too! I could, without a doubt, eat it every day! Congrats again on Boston — you rock!!
The sauce looks so amazing. I really wish I had someone around to cook more meals like this….
And we’re two of the same- always looking to add more HEAT! ha ha
Author
Mhmmm! Spiccccy! 🙂
I am not that familiar with Indian cuisine, but I would like to get to know it better. LOL at hubby…mine goes to the store by himself to buy all the “man essentials” as he calls them…chips, candy, pop….geesh! I refuse to buy the stuff.
Author
That sounds all too familiar. I usually have to listen to him rattle off the 15 items he got for $25 and how grocery savvy he is. Little does he understand, I would be 400lbs and near cardiac arrest if the task of food was left up to him!
I made vegetable korma once and it was delicious (and kinda time consuming, actually). I don’t think mine had any dairy in it though. Just the purreed cashews with a bit of veggie stock I think. I’ll have to double check the recipe I used (and make it again!)
I love indian food but have only had it maybe twice. I do like tikki masala (think that is what it’s called).
That story with your husband is hysterical. You really are a great writer Nicole.
I love Indian food, and this sounds especially delicious. I think next to butter chicken (which is kind of a given) my favorite dish is palak paneer. Probably because it has cheese in it. 🙂
I can never turn down naan (whole wheat of course)! This sounds very yummy Nicole. I usually don’t cook much Indian. I want Jacob to start liking it because I love love love the flavors.
Hope you have fun back home!
mmmmm!! I love it. 🙂 my faves are butter curry chicken and tikka masala! and their hot chai tea~
I haven’t experimented too much with Indian food, but I like samosas, naan and chickpea masala.
Author
I love samosas too…definitely a favorite! I should try making baked ones…!
What an amazing Indian dish!! I love how you used cashews. I’ve never made anything Indian since I become a bit intimidated by the dishes but this definitely seems do able 😀
Author
So doable…do it 🙂
I love naan and all the lovely sauces to dip it in! 🙂
Have a great trip to Chicago this weekend!
Author
Thanks, Andrea! Welcome home! …You’re home, right? 🙂
Hooray for coming home for Easter! I love your dish, and when I make it, I will definitely leave out the onion. 😀 The only recipe I’ve made is Chicken Tikka Masala and discovered that you need to use the heavy cream – makes all the difference in the sauce.
Thanks for you comments on my work drama – so crazy!!
Author
The heavy cream does add some serious X-factor to sauces 🙂
chicken korma was the first indian dish i have had and it’s still my favorite! i’m also a big fan of chicken tikki masala though 🙂 in fact, my bf and i just went out to an indian restaurant a few weeks ago and split these two dishes!
Author
I think it was the first Indian dish I tried, too…mmm 🙂