- Yields: 12 cups (3 L) sauce
- Preparation: 75 minutes
Ingredients
- 6 onions, peeled and quartered
- 12 garlic cloves
- 1 oz (30mL) red chilis, seeded (about 4)
- 1 cup (250mL) water
- 2 tbsp (30mL) ginger, minced
- 1/4 cup (50mL) GAY LEA - Butter Prints - Salted
- 2 tbsp (30mL) ground coriander
- 2 tbsp (30mL) ground cumin
- 2 tbsp (30mL) garam masala
- 1 tsp (5mL) ground cardamom
- 1 tsp (5mL) ground cinnamon
- 4 cups (1L) canned diced tomatoes
- 4 cups (1L) chicken stock
- 1 cup (250mL) almond butter
- 2 tsp (10mL) salt
- 2 tsp (10mL) pepper
- 3 cups (750mL) GAY LEA - Sour Cream 14%
- 2 tbsp (30mL) cornstarch
- 1 tbsp (15mL) GAY LEA - Butter Prints - Salted
- 6 oz (175g) chicken breast, cubed, boneless, skinless (can use thighs)
- salt
- pepper
- 3/4 cup (175mL) mixed chopped fresh vegetables such red pepper, sliced carrots and/or cauliflower florets
- 1/2 cup (125mL) creamy korma sauce
- 1/4 cup (50mL) frozen peas
- basmati rice, lime wedges, chopped coriander and naan bread
Instructions
- Place onions, garlic, chilis, water and ginger in a blender or food processor; purée until smooth. Set aside.
- Melt the butter in a large saucepan set over medium-high heat. Add the coriander, cumin, garam masala, cardamom and cinnamon. Cook, stirring constantly for 2 minutes or until fragrant. Add the onion mixture. Cook for 5 minutes or until bubbling. Add tomatoes, stock, almond butter, salt and pepper. Bring to a boil and simmer for 30 minutes.
- Whisk the sour cream with the cornstarch; stir into the sauce mixture and simmer for 10 minutes or until heated through and sauce is thickened. Cool and reserve in the refrigerator for up to 3 days.
- Melt butter in a large skillet set over medium-high heat. Season chicken all over with salt and pepper. Brown chicken. Add the chopped vegetables to the saucepan. Sauté until tender-crisp. Stir in the korma sauce and peas; cook until heated through. Serve over steamed basmati rice with lime wedges, chopped fresh coriander and Naan on the side.
Tips:
