Brazil Nut Free Easy Korma
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Learn more →Ingredients
4 servings
- 1 ½ lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 1.500 tsp salt
- ¼ tsp black pepper
- 2 tbsp neutral oil or ghee
- 1 medium yellow onion, roughly chopped
- 4 garlic cloves, roughly chopped
- 1 tbsp fresh ginger, roughly chopped
- ¼ cup raw cashews
- ¼ cup water
- 2 tbsp ground almonds (almond flour)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- ½ tsp ground turmeric
- ¼ tsp ground cardamom
- ¼ tsp cayenne pepper
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup plain whole-milk yogurt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- cooked basmati rice or naan, for serving (optional)
Instructions
- 1
Season the chicken pieces with 1/2 tsp salt and 1/4 tsp black pepper. Heat the oil or ghee in a large (12-inch) skillet or wide saucepan over medium-high heat until shimmering.
- 2
Add the chicken in a single layer and cook, undisturbed, for 3–4 minutes until the undersides are golden. Flip and cook for another 2 minutes until lightly browned on the second side — the chicken will not be cooked through at this point. Transfer to a plate and set aside.
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