Chicken Korma Recipe
Active time: 30 minutes
Total time: 1 hour 20 minutes
Using a food processor fitted with a metal blade, pulse cashews until finely ground. Set aside.
In a large pot, heat 1 Tbsp. oil over medium-high heat. Add chicken and cook, stirring frequently, until golden brown, about 5 minutes. Transfer to a bowl. Return pot to heat and add remaining 1 Tbsp. oil, then onion, garlic, ginger and chili. Cook, stirring frequently, until onions are golden brown, about 4 minutes. Add coriander, cumin, paprika, salt, cayenne, cardamom and fennel seed (if using) and cook, stirring frequently, until spices are toasted, about 1 minute.
Add tomatoes, reserved cashews and reserved chicken, along with any juices. Bring mixture to a boil. Reduce heat, cover and gently simmer, stirring occasionally, until chicken is tender, about 30 minutes. Uncover and stir in kale and yogurt; let simmer 5 minutes to blend flavors. Season with salt to taste. Garnish with cilantro and serve with rice.