Feeling Adventurous anyone?

Well, I know I'm known for being a little adventurous on the food thing . . .

So, here's our latest new recipe. Jake ate a lot of Indian food in England and LOVES it. I tried it when we were first married and HATED it! So he hasn't gotten too much of it over the years! But, it's amazing how your tastes change and I agreed to go to an Indian restaurant with Jake and some friends of ours a month or so ago. To my surprise, I LOVED the food! So, of course I had to attempt to make it. And, this dish turned out great.

Some things to know: as with all Indian food, the flavors in this dish are quite different from the norm. But, this dish does not have a lot of "heat". In fact, that's the only thing I would do different next time is make it spicier, but if you don't like the hot/spicy, just leave it as is (the recipe calls for chili powder. Regular chili powder is Mexican chili powder, and works fine but is not hot. If you want some more heat, find some Indian chili powder, but use sparingly!).

It's worth a walk on the "wild" side, this is really yummy!

Another note, some of these spices are a little tricky to find. Try the international isle, the baking isle, the natural foods isle, or if necessary, I know there are Indian food groceries in Salt Lake that you can go to and find any of these ingredients.

CHICKEN KORMA

1/4 c cashew halves

1/4 c boiling water

3 cloves garlic, peeled

1 (1/2") piece fresh ginger root, peeled

3 T vegetable oil

2 bay leaves

1 large onion, minced

1 tsp ground coriander

1 tsp garam masala

1 tsp ground cumin

1 tsp ground turmeric

1 tsp chili powder

3 skinless boneless chicken breast halves, diced

1/4 c tomato sauce

1 c chicken broth

1/2 c coconut milk (comes in cans-can use regular or low fat)

1/2 c plain yogurt or sour cream (low fat is fine)

1 tsp cornstarch mixed with 1 tsp water (can use more if you want dish thicker)

Place cashews in small bowl and pour boiling water over nuts. Set aside for 15-20 minutes. Chop ginger root roughly. Process ginger and garlic in food processor or press through garlic press. Set aside. Heat oil in wok over medium heat. Cook bay leaves in hot oil for 30 seconds. Stir in onion and cook until soft, about 3-5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. Stir in chicken and cook about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer 15 minutes, stirring occasionally. Meanwhile, place cashews (along with water they are in), coconut milk, and yogurt in food processor or blender. Process until smooth. Stir cashew mixture into chicken and onions. Simmer 15 minutes more (uncovered), stirring occasionally. Stir in cornstarch mixture and continue cooking another 1-2 minutes, until thickened and bubbly. Remove bay leaves and discard. Serve over rice. Source: allrecipes.com.