Chicken Vegetable Korma

INGREDIENTS

2 teaspoon vegetable or canola oil
0.8 lb chicken thighs
1 med onion, diced
2 cups diced potatoes
1.5 cups diced carrots
1 cup green peas
⅛ teaspoon turmeric
½ teaspoon salt
1 large tomato, peeled and diced, with juices
¼ cup plain yogurt
1 teaspoon garam masala

METHOD

To a large pan over medium heat, add oil , chicken thighs and onions until begin to brown (approx 5 minutes).
Add remaining veggies, turmeric and salt. combine. add a little water if necessary, cover and cook until chicken is done (about 15 minutes max.)
Add masala (cashew curry paste), yogurt, garam masala and mix to combine.
Reduce heat to low and simmer until sauce thickens slightly.
Serve with Indian Bread (Naan) or a warm pita.

INFO & TIPS

Minutes to Prepare: 10
Minutes to Cook: 20
Number of Servings: 4

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