Coconut Chicken Korma

Ingredients:

Directions:

1. Start by marinating the chicken. Combine the yogurt, lemon juice, turmeric, garam masala, coriander, chili powder, and salt in a large mixing bowl. Add the chicken and stir until completely coated. Cover and refrigerate for at least 1 hour or up to overnight.
2. Heat the oil in a large skillet or Balti dish over medium-high heat.
3. Add the onion and sauté until soft and translucent, about 5 minutes.
4. Add the garlic and ginger, stir to combine, and continue to cook for 1 minute.
5. Next, prepare the sauce. Add the cumin, coriander, cinnamon, and cardamon, and stir to combine. Continue to cook for 30 seconds, stirring constantly.
6. Add the coconut milk, water, tomato paste, and sugar. Stir to combine and bring to a simmer.
7. Add the chicken plus any marinade from the bowl and stir to combine. Reduce the heat to medium-low and simmer, uncovered, for 20-25 minutes or until the chicken is cooked through and has an internal temperature of 165 degrees F. Stir occasionally.
8. While the chicken is cooking, prepare the rice according to package instructions.
9. When ready to serve, divide the rice between bowls and top with the chicken mixture. Garnish with cashews and cilantro. Serve with naan bread on the side. Enjoy!