Creamy Chicken Korma

Ingredients

• 1/4 cup cashew halves
• 1/4 cup boiling water
• clove sgarlic, peeled
• (1/2-inch) piece fresh ginger, peeled and chopped
• tablespoon svegetable oil
• bay leaves, crumbled
• large onion, minced
• teaspoon ground coriander
• teaspoon garam masala
• teaspoon ground cumin
• teaspoon ground turmeric
• teaspoon chili powder
• boneless, skinless chicken breasts, diced
• cup chicken broth
• 1/4 cup tomato sauce
• 1/2 cup heavy cream
• 1/2 cup plain yogurt
• teaspoon cornstarch
• teaspoon water

Instructions

1. Cover cashews with ¼ cup boiling water in a small bowl; set aside, for 15 to 20 minutes.
2. Meanwhile, place garlic and ginger in the bowl of a food processor; pulse until smooth. Set aside.
3. Heat oil in a wok over medium heat. Add bay leaves; cook 30 seconds. Stir in onion; cook until soft, 3 to 5 minutes. Stir in garlic ginger paste, coriander, garam masala, cumin, turmeric, and chili powder; stir in chicken and cook 5 minutes. Add chicken broth and tomato sauce, cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
4. Meanwhile, place cashews, soaking water, heavy cream, and yogurt in the bowl of a food processor; pulse until smooth.
5. Stir cashew mixture into wok; simmer 15 minutes, stirring occasionally. Whisk cornstarch and 1 teaspoon water together; stir into wok and cook, 1 to 2 minutes more. Marissa R