Saffron Chicken Korma

• servings: 6 servings
• total time: 1 hour 5 minutes

Ingredients

5 tablespoons avocado oil, divided

5 cups thinly sliced onions

¼ cup unsalted cashews

¼ cup water

1 ½ cups low-fat plain yogurt

2 teaspoons garam masala

½ teaspoon ground cardamom

½ teaspoon cayenne pepper

½ teaspoon ground coriander

½ teaspoon ground turmeric

¼ teaspoon crushed saffron threads

½ teaspoon black peppercorns, crushed

1 bay leaf

1 cinnamon stick

2 pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces

2 cloves garlic, grated

2 tablespoons grated fresh ginger

1 cup low-sodium chicken broth

1 teaspoon kosher salt

Coarsely chopped fresh cilantro for garnish

Directions

Heat 4 tablespoons oil in a large skillet over medium-low heat. Add onions and cook, stirring frequently, until caramelized and slightly crispy, 25 to 30 minutes. Transfer to a blender and add cashews and water. Blend until smooth.

Combine yogurt, garam masala, cardamom, cayenne, coriander, turmeric and saffron in a medium bowl. Set aside.

Place the pan over medium heat and add the remaining 1 tablespoon oil. Add peppercorns, bay leaf and cinnamon stick and toast until fragrant, 10 to 15 seconds. Add chicken, garlic and ginger and cook, stirring occasionally, until the chicken starts to brown, 5 to 7 minutes.

Stir in the pureed onion mixture, the yogurt mixture, broth and salt. Adjust heat to maintain a low simmer, partially cover and cook, stirring occasionally, until the chicken is tender and reaches an internal temperature of 165°F, about 20 minutes. Discard the bay leaf and cinnamon stick. Garnish with cilantro, if desired.

Nutrition

• Calories: 373 kcal
• Total Fat: 21 g
• Saturated Fat: 4 g
• Unsaturated Fat: 0 g
• Cholesterol: 145 mg
• Sodium: 514 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 34 g