Chicken Korma with Basmati Rice

Ingredients

• Fresh cilantro (for garnish)
• Water (2 cups)
• Basmati rice (1 cup)
• Coconut milk (1 cup)
• Vegetable oil (2 tablespoons)
• Salt (to taste)
• Cayenne pepper (1/4 teaspoon)
• Coriander (1/2 teaspoon)
• Cumin (1/2 teaspoon)
• Turmeric (1/2 teaspoon)
• Garam masala (1 teaspoon)
• Cashews (1/4 cup, soaked in water)
• Yogurt (1/2 cup)
• Ginger (1-inch piece, grated)
• Garlic (3 cloves, minced)
• Onion (1 large, finely chopped)
• Chicken (500 grams, boneless and skinless, cut into pieces)

Instructions

1. In a blender, combine the chopped onion, minced garlic, grated ginger, soaked cashews, yogurt, garam masala, turmeric, cumin, coriander, cayenne pepper, and salt. Blend until smooth to make a paste.
2. Heat the vegetable oil in a large pan over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pan and set aside.
3. In the same pan, add the onion paste and cook for 5 minutes, stirring occasionally.
4. Add the coconut milk and bring to a simmer. Return the chicken to the pan and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
5. Meanwhile, rinse the basmati rice under cold water until the water runs clear. In a separate pot, bring 2 cups of water to a boil. Add the rinsed rice and cook according to package instructions.
6. Serve the chicken korma over the cooked basmati rice. Garnish with fresh cilantro.
7. Enjoy your delicious chicken korma with basmati rice!