Chicken Curry Korma

My sister has been asking me to find a good recipe for Chicken Korma for ages. It's a type of curry often served in Indian restaurants with chicken, cashews and raisins. For this dish, you will need two "unusual" spices you may not have on hand: turmeric and garam masala. They're spicy in the flavorful sense of the word, not hot, and are used in dozens of other Indian recipes, so they surely won't go to waste.

A note to the wise: you may want to take special care to be tidy when cooking with turmeric; it has a very bright neon yellow/green color and can be a pain to try to clean off counter tops, especially white ones (trust me, I know).

Chicken Curry Korma

Recipe by Kelly

Pictures by Kelly

2 tablespoons olive oil

1 large onion, chopped

4 cloves garlic, minced

1 inch ginger root, minced

1/3 cup plain yogurt

1/2 cup coconut milk

2 teaspoons turmeric powder

2 teaspoons garam masala

1 teaspoon chili powder

1/2 teaspoon allspice

2 teaspoons salt

2 chicken breasts, cut into 1-inch chunks

1/3 cup roasted cashews

1/3 cup golden raisins

1. Heat oil in a large skillet. Add onions and saute until softened. Add garlic and ginger and cook about 2 minutes.
2. Add yogurt, coconut milk and spices. Bring to a boil and add chicken pieces. Reduce heat and simmer until chicken is cooked through.
3. Add cashews and raisins. Simmer 4-5 more minutes. Serve over rice or with naan bread.
   

*If you like your sauce thicker, add less coconut milk and more yogurt. If you like it thinner, add more coconut milk (or some water). You may also increase/decrease the amount of cashews and raisins according to your preference.