Yellow Chicken Coconut Curry (Chicken Korma)

Instructions

1. 1

   Prep: Finely dice the 1 large sweet Vidalia onion, confirm the 1 to 1.25 pounds boneless skinless chicken breast is diced into bite-sized pieces, and mince or press the 4 to 6 cloves garlic. Measure the spices and remaining ingredients so they’re ready.

2. 2

   Heat 3 tablespoons coconut oil (olive oil may be substituted) in a large skillet over medium-high heat until shimmering.

3. 3

   Add the diced onion and sauté 3 to 4 minutes, stirring occasionally, until the onion is just beginning to soften.

4. 4

   Add the diced chicken to the skillet and cook about 5 minutes, stirring and flipping intermittently, until the chicken is cooked through and no longer pink in the center.

   5 min
5. 5

   Reduce heat slightly if needed. Add the garlic, 1 tablespoon ground turmeric, 2 teaspoons garam masala, 1 teaspoon ground ginger, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon kosher salt (or more to taste), and 1 teaspoon freshly ground black pepper (or more to taste). Stir to combine and sauté about 1 minute, stirring nearly continuously, until the spices are fragrant.

   1 min
6. 6

   Pour in one 14.5-ounce can coconut milk and add 3/4 to 1 cup cashews. Stir to combine and bring the mixture to a gentle simmer.

7. 7

   Lower the heat to maintain a gentle simmer and cook about 7 minutes, stirring occasionally, until the sauce has reduced slightly and thickened.

   7 min
8. 8

   Taste and, if desired, adjust seasonings: add 1 to 4 tablespoons white or brown sugar, 1 to 2 tablespoons lime juice, and/or a pinch of cayenne pepper and/or red chile flakes to taste. Adjust salt and pepper if needed.

9. 9

   Remove from heat, garnish with 2 to 4 tablespoons finely minced fresh cilantro, and serve immediately.

10. 10

    Store leftovers airtight in the refrigerator for up to 5 days.