Yellow Chicken Coconut Curry (Chicken Korma)

averiecooks.com

Vickie Noble Filoso

3 tablespoons coconut oil (olive oil may be substituted)

1 large sweet Vidalia onion

1 to 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces

4 to 6 cloves garlic, finely minced or pressed

1 tablespoon ground turmeric

2 teaspoons garam masala

1 teaspoon ground ginger

1 teaspoon cumin

1 teaspoon coriander

1+ teaspoons kosher salt, or to taste

1 teaspoon freshly ground black pepper, or to taste

one 14.5-ounce can coconut milk (I used and recommend full-fat)

¾ to 1 cup cashews (I used 50% reduced sodium)

1 to 4 tablespoons white or brown sugar, optional and to taste

1 to 2 tablespoons lime juice, optional and to taste

pinch cayenne pepper and/or red chile flakes, optional and to taste

2 to 4 tablespoons fresh cilantro, finely minced for garnishing

Directions at averiecooks.com

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