Julie's Chicken Korma

• 2 skinless chicken breasts, cubed
• 1 lb extra firm tofu, drained in colander then cubed
• 1 small onion
• 1 cup sliced mushrooms (Julie prefers crimini)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 4 tablespoons smooth cashew butter
• 1 cup half-and-half
• 18 teaspoon african bird pepper (you can substitute other pepper, to taste - African bird pepper is VERY hot)
• 3 teaspoons turmeric
• 1 teaspoon cinnamon (Ceylon preferred)
• 12 teaspoon ground cloves
• 1 teaspoon ground coriander
• 2 teaspoons ground cumin
• 3 teaspoons ground cardamom

1. Chop the onion, saute in butter and olive oil until they're opaque.
2. Throw in the sliced mushrooms, cubed firm tofu, cubed chicken breast meat, and saute some more.
3. Add the spices, saute until chicken is cooked and onions are browned.
4. Warm the cashew butter in the microwave for about 45 seconds, to soften it.
5. Then add the half and half and cashew butter to the chicken mixture and stir.
6. The sauce will pretty much thicken by itself.
7. Mike eats his over fragrant jasmine rice.
8. I eat mine over collard greens (it's lowcarb that way).
9. Yum!
10. Enjoy!

chicken breasts, extra firm, onion, mushrooms, butter, olive oil, smooth cashew butter, bird pepper, turmeric, cinnamon, ground cloves, ground coriander, ground cumin, ground cardamom

Taken from www.food.com/recipe/julies-chicken-korma-27133 (may not work)