Chicken Coconut Korma

 4 chick breasts cut into 1" pieces

Marinade:

1 cup whole plain yogurt

1/2 tsp salt

1/2 tsp ground coriander

1/2 tsp ground cayenne

1/2 tsp ground turmeric

1 tsp garam masala

1 tsp ground cumin

Sauce:

4 Tbsp. canola oil, divided

1 small onion, grated

3 tsp minced garlic

1 tsp garam masala

1 tsp salt

1 tsp ground coriander

1/2 tsp ground ginger

1/2 tsp ground turmeric

1 15 oz can chopped tomatoes

1 15 oz can coconut milk

1/2 cup golden raisins

4 Tbsp heavy cream

Juice of 1 lime

3/4 cup chopped cashews

2 Tbsp chopped fresh cilantro

To make the marinade, in a sealable plastic bag, add chicken and other marinade ingredients and toss to coat chicken evenly with marinade. Open the bag and reseal, removing as much air as possible. Refrigerate for 2 hr.

In a frying pan over medium-high heat, add 2 Tbsp oil. When oil shimmers, add half of the chicken and cook until no longer pink in the center, 6 min. Transfer to a plate, add the remaining 2 Tbsp oil and repeat with the remaining chicken. Lower heat to medium, add one onion and cook until transparent and fragrant, 3 min. Add garlic, garam masala, salt, coriander, ginger, and turmeric, stir to combine, and let cook, about 2 min.

Add tomatoes, coconut milk, and golden raisins. Increase heat and bring to a boil. Reduce heat to low and let simmer until thickened, about 10 min. Transfer to a blender and carefully blend until smooth. Return to pan over low heat, add chicken and cream, lime juice, stir and let cook, 5 min.

Transfer to a serving bowl and sprinkle with cashews and cilantro, if using.

We serve this with this Garlic Naan recipe.