Sara For your pistachios

[Ellise]

 Chicken Korma

1/4 cup cashews
1/4 cup pistachios
1/4 cup almonds
2 - 3 dried hot chilies, seeded
1 Tbsp. fresh ginger, grated
1 cup cold water
1 tsp. ground cinnamon
3 whole cloves
1/4 tsp. cardamom seeds
2 garlic cloves
2 Tbsp. poppy seeds
1 Tbsp. ground coriander
1 Tbsp. ground cumin
1/2 cup light cream
1/4 cup butter
1 white onion, chopped
6 boneless chicken breasts, cut into 2-inch cubes
2 Tbsp. cilantro, chopped
1 Tbsp. lemon juice

Combine cashews, pistachios, almonds, hot chilies, ginger and cold water in a blender and blend until smooth.

Add cinnamon, cloves, poppy seeds, coriander, cumin and light cream and blend again until sauce is smooth, set sauce mixture aside.

 Melt butter in a large saucepan and brown onions, add chicken cubes and brown.

Stir in sauce from above and cook for 20 minutes over low-medium heat.

Sprinkle with lemon juice and fresh cilantro a few minutes before serving and serve over cooked rice.

We like either Basmati or Jasmine rice.

Serve with condiments such as Mango Chutney and Hot Pepper Relish.

For lighter side:

 Use skinless chicken and substitute fat-free Half and Half for the cream.

[Ellise]

I posted this for Sara, but DH thought I wanted pistachios. He walked in with 5 lbs of them!
So now I guess this recipe will be incorperated into our menu this week!