Kerala Korma

I have to admit that the only reason I made this recipe is it did not require a trip to the store. Generally, I prefer curries a bit spicier, but anything with cashews and coconut milk must be good. The original recipe calls for 2 cups of coconut cream, but I decided to just go with a can of coconut milk (making it again, I'd probably scale back the sauce along with the meat and just use the coconut cream of one can of milk). I also doubled the amount of chili, coriander, and cumin which I recommend you do as well. The end result looked like gruel, but tasted delicious. It's not exactly a dish for company, but it is quick comfort food. Don't forget the rice to soak up the sauce!

Kerala Korma (adapted from Mighty Spice)

Ingredients
1 can coconut milk (see notes)
1/3 cup cashews
1" piece ginger, peeled
1 green chili, chopped
2 tsp ground coriander
1 tsp ground cumin
1 1/2 tsp sea salt
2 tbsp vegetable oil
1 large onion, finely chopped
large pinch of curry leaves
500g boneless, skinless chicken thighs, thinly sliced
juice of 1 lime
cooked rice

1. Put coconut milk, cashews, ginger, green chili, coriander, cumin, and salt into food processor and blend until smooth.
2. Heat oil in a saucepan over medium heat, add onion and cook, stirring occasionally 6 - 8 minutes or until golden.
3. Pour in coconut sauce, mix well, and cook over medium heat 1 minute, stirring continuously. Add curry leaves.
4. Add chicken and lime juice and bring to a boil. Cover, reduce heat to low and simmer 12 - 15 minutes until chicken is cooked through and tender. Serve with rice.