Cashew trees grow abundantly in much of India, and the nuts are used many ways, here as the thickening as well as flavouring agent in a rich, creamy sauce typical of the delicately flavoured cooking of northern India. This type of mild sauce thickened with nuts is known as korma.
- Portion size 6 servings
On rimmed baking sheet, toast cashews in 350°F (180°C) oven until golden, about 8 minutes. Let cool.
Meanwhile, lightly crush cardamom pods; reserve seeds and discard pods. In large skillet, toast cardamom seeds, cloves, peppercorns and cumin seeds over medium heat, stirring, until slightly darkened, 1 minute. Transfer to bowl; let cool.
In spice grinder or clean coffee grinder, or using mortar and pestle, grind cooled spices with 1 cup (250 mL) of the cashews; set aside.
Remove skin from chicken; trim off any excess fat. In skillet, heat oil over medium-high heat; brown chicken, in batches, 5 to 10 minutes. Transfer to plate.
Add onions, garlic and ginger to pan; cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add reserved spice mixture, cinnamon, cayenne pepper, salt and turmeric; stir until combined. Add stock.
Return chicken and any accumulated juices to pan; bring to boil. Reduce heat, cover and simmer until juices run clear when chicken is pierced, about 40 minutes.
Blend in cream, garam masala and lemon juice; heat through. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours; reheat to serve.) Garnish with remaining cashews.
Nutritional facts <b>Per serving:</b> about
- Sodium 436 mg
- Protein 28 g
- Calories 446.0
- Total fat 31 g
- Cholesterol 129 mg
- Saturated fat 10 g
- Total carbohydrate 15 g
- Iron 26.0
- Folate 15.0
- Calcium 6.0
- Vitamin A 11.0
- Vitamin C 10.0