Chicken Korma with Cashews & Golden Raisins
Total Time: 00h 25m
Makes: 3 - 4 servings
Korma means creamy and fragrant stew in Punjabi. Using a packet of Simply Organic Korma sauce makes this meal come together in a jiff and still makes your taste buds sing as if you cooked for hours. We are however deviating from the directions on the back of the package, and replacing the yogurt with coconut milk, adding in some roasted cashews for crunchy texture and some golden raisins for sweetness. Pair it with my Moroccan Roasted Cauliflower and Dill Dip, along with a side of basmati rice or warm naan out of the oven and round out this meal even fit for the warrior Rajput “Kurma” tribe. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)
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Ingredients
- Chosen Foods avocado oil
- 1 packet of Simply Organic Korma Simmer Sauce
- 1.5 pounds of organic boneless chicken breast diced into bite size chunks
- 1 cup of Equal Exchange organic whole cashews
- 1/2 cup of golden raisins or currants
- 1/2 of a 15 ounce can of full fat coconut milk (shake well to incorporate the cream before opening) *You can use the other half of the can in my Moroccan Cauliflower recipe for the side dish.
- 1.5 teaspoons of Simply Organic Baharat seasoning
- Frontier Co-op salt & pepper to taste
- Optional
- Fresh cilantro
- Fresh flat leaf parsley
- Sliced almonds
- pomegranate seeds
Directions
- Heat a tablespoon or two of avocado oil in a saute pan and cook the chicken. Brown the pieces and then flip them over.
- When chicken is almost cooked through, sprinkle the baharat over the chicken and stir letting the spices warm up. It is ok if you notice it starting to stick to the pan. Just keep stirring for about a minute and then deglaze the pan with the coconut milk scraping up any brown bits of chicken or spice that may be stuck to the bottom of the pan.
- Add in your Simply Organic Korma Simmer Sauce and stir.
- Add in cashews and golden raisins.
- Simmer on low until the chicken is thoroughly cooked and the sauce has thickened a bit.
- Top the stew with fresh herbs, slivered or sliced almonds and pomegranate seeds.
- Ladle over basmati rice or serve alongside naan with Roasted Moroccan Cauliflower.
- Dig in!
