Chicken Korma

• 1/4 cups Cashew (halves)
• 1/4 cups Boiling Water
• 3 Tablespoons Vegetable Oil
• 2 Bay Leaves, Crumbled
• 1 Medium Onion, Minced
• 1- 1/2 teaspoon Minced Garlic (from A Jar)
• 1 teaspoon Ground Coriander
• 1 teaspoon Garam Masala
• 1/2 teaspoons Ground Cumin
• 1 teaspoon Ground Turmeric
• 1/2 teaspoons Chili Powder
• 3 Skinless, Boneless Chicken Breasts, Diced
• 1/4 cups Tomato Sauce
• 1 cup Chicken Broth
• 1/2 cups Heavy Cream
• 1/2 cups Plain Yogurt
• 1 teaspoon Cornstarch, Mixed With Equal Amount Of Water

1. Note: Dont forget to start cooking your rice at the beginning of the process.
2. It never fails that I get 90% done with the entree recipe and have forgotten to cook the rice, which takes 20-30 minutes!
3. 1.
4. Place cashews in a small bowl and pour the boiling water over nuts.
5. Set aside for 15 to 20 minutes.
6. 2.
7. Heat oil in a wok over medium heat.
8. Cook the bay leaves in hot oil for 30 seconds.
9. Stir in onion and cook until soft, about 3 to 5 minutes.
10. 3.
11. Mix in garlic and saute another minute or so.
12. 4.
13. Stir in coriander, garam masala, cumin, turmeric, and chili powder.
14. 5.
15. Stir in chicken and cook for about 5 minutes.
16. 6.
17. Pour in tomato sauce and chicken broth.
18. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
19. 7.
20. Meanwhile, place the cashews, along with the water in which they were soaked, cream and yogurt into a food processor.
21. Process until smooth.
22. 8.
23. Stir the cashew mixture into the chicken and onions.
24. Simmer for 15 minutes, stirring occasionally.
25. 9.
26. Stir in the cornstarch mixture and continue cooking for 1 to 2 minutes.

cashew, boiling water, vegetable oil, bay leaves, onion, garlic, ground coriander, garam masala, ground cumin, ground turmeric, chili powder, chicken breasts, tomato sauce, chicken broth, heavy cream, yogurt, cornstarch

Taken from tastykitchen.com/recipes/main-courses/chicken-korma/ (may not work)