I love the flavors of korma dishes but I can never eat it at restaurants because I’ve become lactose intolerant lately. This recipe uses a non dairy substitute for creaminess. I also used chicken breasts as a healthy alternative to dark meat chicken.

Ingredients

• 4 Tbsp extra virgin olive oil
• 1 large yellow onion, finely chopped
• 4 cloves of garlic, minced
• 1 Tbsp grated fresh ginger
• 1 cinnamon stick
• 2 bay leaves
• 1 Tbsp ground coriander
• 1 tsp ground tumeric
• 1/2 tsp cayenne pepper
• 1 Tbsp garam masala
• 1 tsp ground cumin
• 1 Tsp cane sugar
• 1 1/2 cups chicken broth
• 1 cup tomato sauce
• 2 lbs skinless chicken breasts, cut into bite size pieces
• 1/2 cup of cashew milk
• 1/2 cup cashew nuts
• 3 Tbsp of cilantro or parsley
• salt to taste

Steps

1. in a large, heavy pot, warm the oil and add the onion and saute until softened
2. add the garlic, ginger, cinnamon stick, bay leaves, and the spices and saute until the spices are fragrant (about 1 minute)
3. stir in the chicken broth, tomato sauce, sugar and salt and bring to a boil
4. add the chicken breasts and stir to coat and simmer until tender and the sauce has thickened a bit. (about 1 hour)
5. about 15 minutes before the dish is done, blend the cashew milk and cashews in a blender until smooth
6. add the cashew mixture to the dish and cook for an additional 5 minutes
7. sprinkle with cilantro or parsley as garnish

enjoy over a nice bed of basmati rice or naan!