Chicken Korma

We really like Chicken Korma and Tikka Masala, and ever since having it from the restaurant down the street, I've wanted to try making it at home. Armed with some extra time and new spices I got in my Christmas stocking, I decided to have a go using some recipes I found online.

The below is a combination of the following two recipes.
- Main Recipe followed is from AllRecipes
- It was slightly adjusted with information found from McCormick's

Ingredients

• 1/4 cup cashew halves
• 1/4 cup boiling water
• 3 cloves garlic, peeled (or 1/4 teaspoon garlic paste)
  
• 1 (1/2 inch) piece fresh ginger root, peeled and chopped (or 1/8 teaspoon ginger paste)
  
• 3 tablespoons vegetable oil
• 2 bay leaves, crumbled (or 4 whole and pulled out after)
  
• 1 stick of cinnamon (broken into two pieces)
  
• 1 large onion, minced
• 1 teaspoon garam masala    
• 1 teaspoon ground turmeric
• 1 tablespoon McCormick® Gourmet Collection Curry Powder
• OR...
  
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 3 skinless, boneless chicken breast halves - diced
• 1/4 cup tomato sauce
• 1 cup chicken broth
• 1/2 cup heavy cream (or lowfat coconut milk)
  
• 1/2 cup plain yogurt
• 1 teaspoon cornstarch, mixed with equal parts water

Directions

1. Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside.
2. Heat oil in wok over medium heat. Cook the bay leaves and cinnamon stick in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with garam masala, turmeric, and McCormick Curry Powder (cumin, coriander, chili powder). Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
3. Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.
4. Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.

OPTIONAL...
Sprinkle with 1/4 cup toasted slivered almonds (finely chopped)
1 tablespoon chopped fresh cilantro

Serve over Basmati rice with a side of Naan.