Bombay House Style Chicken Coconut Korma

from Mattawamum

 Notes: I tried substituting cream of coconut with regular milk added in to dilute it. It worked but my sauce was definitely darker red than shown in her picture. Possibly less spice as Daniel said it had a very strong flavor. All that said, I was definitely craving the leftovers the next 2 days. And pretty easy and quick. I tried Favorite Family recipe for this as well and prefer this recipe although I'd go down on the amount of spices as noted before. Made again with the 1/2 tsp garam masala, was great and the right color. Want to try with 3/4 tsp next time just for curiosity's sake. Like it with the Greek yoghurt. Used Nicole's recipe for Pulao Rice but couldn't really taste the difference.

Ingredients:
{for the marinade}
3 chicken breasts
1 cup plain  Greek yoghurt (save 4 T for sauce later)
1/2 tsp salt
1/2 tsp coriander
1/2 tsp cayenne/red pepper
1/2 tsp tumeric
3/4 tsp garam masala
1 tsp cumin
{for the sauce}
2 Tbsp butter
1 small onion, diced
3 tsp garlic, minced
1/2 tsp ground ginger
1/2 tsp tumeric
1/2 tsp cayenne/red pepper (for medium, no cayenne for mild which is what we prefer as still has slight kick from cayenne in marinade)
1 tsp garam masala (used 1/2 today and was good, might try 3/4 next just to see, 1 was too strong)
1 tsp salt
1 tsp ground coriander
1 15oz can chopped tomatoes
1 15oz (regular size) can coconut milk
4 Tbsp plain Greek yoghurt
cashew nuts (about 3/4 cup)
golden raisins (about 1/2 cup)
cilantro and white rice to serve

Directions:
1. Cut the chicken into  thin slices. Place in a ziploc bag with all the other marinade ingredients and set in the fridge until ready to use (anywhere from 2 hours-24 hours).
2. In a pan over medium high heat, add a little olive oil and cook the chicken in two batches for 4-5 minutes on either side until no longer pink in the center.
3.  Melt the butter in a high-sided pan. Add the garlic and onion and cook for 1 minute.
4.  Add the spices: ginger, turmeric, cayenne, garam masala, salt, and coriander. Stir for 1 minute.
5.  Stir in tomatoes, coconut milk, heavy whipping cream and golden raisins. Bring to a boil, then let simmer for 10 minutes until thickened. (PS you can add the cashews at this point, but they will get soft instead of crunchy).
6. Add the cashews right at the end, taste and season according to taste. Garnish with cilantro, cashews and golden raisins. Serve with white rice and garlic naan.