Bombay House Style Chicken Coconut Kurma

*UPDATE: A NEW AND IMPROVED VERSION HAS BEEN ADDED TO MY NEW BLOG AT NORTH AND MOUTH!*

A little under a year ago, I posted a recipe for Chicken Tikka Masala which has probably been my most popular recipe to date. In England, Chicken Tikka Masala is considered by a lot of people to be our “national dish” because it’s that popular, but another favorite is the Chicken Coconut Korma, which is sweeter and more mild. I worked as a waitress at an Indian restaurant before I came out to Provo for uni, and whenever someone didn’t order the Tikka Masala, it would always be the Korma. Incidentally whenever my husband and I ate out at the Bombay house in Provo, he’d always order the Tikka Masala, and I would always order the “Kurma”… just like the couples in England! Of all the coconut korma’s I have tried in the past, the Bombay House version was by FAR the best… so of course I had to learn how to make it.

It’s taken me a whole year, and several failed attempts to finally get this recipe JUST RIGHT. It’s not their original recipe, but I promise it’s SO close to it, that you will love it just as much! P.S> Why isn’t there a Bombay House Cookbook out there yet? Anyone?!

Ingredients:
{for the marinade}
4 chicken breasts
1 cup plain yoghurt
1/2 tsp salt
1/2 tsp coriander
1/2 tsp ceyenne/red pepper
1/2 tsp tumeric
1 tsp garam masala
1 tsp cumin
{for the sauce}
2 Tbsp butter
1 small onion, diced
3 tsp garlic, minced
1/2 tsp ground ginger
1/2 tsp tumeric
1/2 tsp cayenne/red pepper (for medium, no cayenne for mild, 1-2 tsp for hot)
1 tsp garam masala
1 tsp salt
1 tsp ground coriander
1 15oz can chopped tomatoes
1 15oz (regular size) can coconut milk
4 Tbsp heavy whipping cream
cashew nuts (about 3/4 cup)
golden raisins (about 1/2 cup)
cilantro and white rice to serve

Directions:
Cut the chicken into 1″ pieces. Place in a ziploc bag with all the other marinade ingredients and set in the fridge until ready to use (anywhere from 2 hours-24 hours).
In a pan over medium high heat, add a little olive oil and cook the chicken in two batches for 4-5 minutes on either side until no longer pink in the center.Melt the butter in a high-sided pan. Add the garlic and onion and cook for 1 minute.
Add the spices: ginger, turmeric, cayenne, garam masala, salt, and coriander. Stir for 1 minute.

Stir in tomatoes, coconut milk, heavy whipping cream and golden raisins. Bring to a boil, then let simmer for 10 minutes until thickened. (PS you can add the cashews at this point, but they will get soft instead of crunchy). SONY DSCAdd the cashews right at the end, taste and season according to taste.

Garnish with cilantro, cashews and golden raisins. Serve with white rice and garlic naan.
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I hope you all love this recipe as much as the chicken tikka masala! f not more… ;-) I am SO interested to hear how you like it, so be sure to keep me posted!

Thanks!
<3 Sarah