Low Sodium Classic Coconut Chicken Korma

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Low Sodium Classic Coconut Chicken Korma

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Ingredients

4 servings

For the cashew cream

½ cup raw cashews
Freshness Guaranteed Whole Cashews Unsalted SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted Alesto Selection Cashews President's Choice Unsalted Dry-Roasted Cashews Planters Unsalted Cashews
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½ cup hot water

For the chicken

2 lbs boneless, skinless chicken thighs, cut into 2-inch pieces
1 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp ground turmeric

For the sauce

3 tbsp neutral oil or ghee
1 large yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, finely grated
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground cardamom
½ tsp ground cinnamon
¼ tsp ground white pepper
1 can (13.5 oz) full-fat coconut milk
½ cup low-sodium chicken broth
1 tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp rose water (optional)

For serving

cooked basmati rice or naan, for serving
fresh cilantro leaves, for serving (optional)
toasted slivered almonds, for serving (optional)

Instructions

1
Place the cashews in a blender with the hot water and let them soak for 10 minutes. Blend on high until completely smooth and creamy, about 1 minute. Set aside.
2
In a large bowl, toss the chicken pieces with 1 tsp salt and the turmeric until evenly coated.

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