Lunch: Chicken Korma II

Recipe by Trina In this mild Northern Indian dish, chicken is simmered in a creamy fragrant sauce with onion, garlic, ginger and cashews. Serve over basmati or sticky rice. Add more chili or cayenne for more heat.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Chicken Korma II

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

1/4 cup cashew halves
1/4 cup boiling water
3 cloves garlic, peeled
1 (1/2 inch) piece fresh ginger root, peeled and chopped
3 tablespoons vegetable oil
2 bay leaves, crumbled
1 large onion, minced
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon chili powder
3 skinless, boneless chicken breast halves - diced
1/4 cup tomato sauce
1 cup chicken broth
1/2 cup heavy cream
1/2 cup plain yogurt
1 teaspoon cornstarch, mixed with equal parts water

Instructions

Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside.
Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.
Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.

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