Indian Chicken Korma with Cashews

• 96
  750 g boneless chicken thighs, cut into 1.5-inch pieces

  Pasture Raised Chicken Thighs, Boneless96$19.45Buy from Grass Roots Farmers' Cooperative
• 88
  75 g raw sprouted cashews

  Cashews, Sprouted, 6oz, Blue Mountain Organics88$14.00Buy from live live & organic™
• 1/2 cup boiling water
• 92
  1/2 cup grass-fed plain yogurt

  Grass-Fed Full Fat Yogurt - Plain92$7.49Buy from Nutrition World
• 88
  3/4 cup coconut milk

  Ceres Organics Coconut Milk - 400ml88$3.00Buy from L'Organic
• 95
  2 tbsp organic ghee

  Australian Certified Organic Grass-fed Ghee95$20.00Buy from OMGhee
• 90
  1 tbsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 84
  1 tsp ground ginger

  Organic Ground Ginger84$16.00Buy from Smith & Truslow
• 90
  1/2 tsp ground turmeric

  Turmeric Ground Organic90$14.00Buy from My Spice Sage
• 85
  1 1/2 tsp garam masala

  Garam Masala, Certified Organic85$7.30Buy from Pure Indian Foods
• 1 tsp fine sea salt
• 1/2 tsp ground black pepper

Each product links to its own store, which ships it. Prices are as listed on Clearshelf.

1. 1

   Place the raw sprouted cashews in a small heatproof bowl and cover with the boiling water; let soak for 5 minutes, then transfer nuts and soaking water into a blender and process until completely smooth and creamy.

2. 2

   In a medium mixing bowl, combine the cut boneless chicken thighs with the grass-fed plain yogurt, minced garlic, ground ginger, ground turmeric, fine sea salt, and ground black pepper; toss until evenly coated and let sit for 10 minutes to marinate.

3. 3

   Melt the organic ghee in a wide Dutch oven or deep skillet over medium-high heat. Add the marinated chicken in a single layer, reserving any excess marinade remaining in the bowl, and sear undisturbed for 5 minutes until lightly browned on the bottom.

4. 4

   Turn the chicken pieces over and pour in the reserved marinade, coconut milk, and the blended cashew cream. Stir well to combine, bring the liquid to a gentle boil, then lower the heat to medium-low.

5. 5

   Sprinkle in the garam masala and stir continuously for 1 minute as the sauce begins to emulsify.

6. 6

   Cover the skillet and simmer over low heat for 7 minutes, stirring occasionally, until the chicken thighs are cooked through to an internal temperature of 165°F and the sauce is thick and velvety.

7. 7

   Remove from the heat, and let rest uncovered for 2 minutes before spooning the fragrant curry into bowls.