Korma is a dish that originated in South Asia that has meat or veggies braised in a spicy sauce made with yogurt or cream. Here at GSDF we will use cashew cream instead of yogurt to keep it dairy free. The heat comes from the red pepper flakes. This dish is normally served over rice.
Cook 40 minutes
2 pounds chicken, cut into cubes
1 yellow onion, diced
2 inches of ginger, peeled and diced
3 garlic cloves, minced
1 cinnamon stick
2 bay leaves
2 teaspoons curry powder
1 teaspoon coriander
½ teaspoon cumin
½ teaspoon crushed red pepper
½ cup cashew cream
⅓ cup water
½ bunch cilantro, chopped for garnish
In a blender put the onion, ginger, garlic and ⅓ cup of water. Puree until smooth.
Combine all the ingredients except the cilantro in a large dutch oven. Bring up to heat and then simmer, uncovered 35 minutes stirring occasionally. Add more water if it gets too thick.
Serve over rice and top with cilantro.