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Chicken Cashew Korma

January 8, 2021

Whether you roast your own or grab one from the rotisserie, the leftovers from a whole chicken make this Indian-inspired dish quick and simple. The slowly cooked caramelized onions do take some time, but they really add flavor so be patient. A little spicy achaar and cool yogurt make for a tasty finish.

CHICKEN CASHEW KORMA WITH LENTILS

Bring the lentils and 3 cups of water to a boil, add a pinch of salt, cover, and simmer for 20-25 minutes.

Cook the onion in 2 tablespoons of olive oil and a pinch of salt over medium low heat, stirring occasionally, for at least 30 minutes or until the onions are dark. Add a spoonful of water toward the end to keep them from burning.

Add the Korma sauce and another ¼ cup of water to the onions and bring to a boil. Reduce heat, add the chicken and cream, if using, and simmer until warmed through, about 10 minutes.

Serve the chicken over the lentils, top with the achaar and yogurt.

Get the full recipe here

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