Traditional Vegan "Chicken" Korma
4 vegan "chicken" breasts
1/2 cup safflower oil
1/4 cup vegan butter
1 large yellow onion
1 tablespoon minced garlic
1 1/2 tablespoons ginger
2 teaspoons ground cardamom
2 teaspoons ground cloves
1 1/2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
1 teaspoon salt
5 bay leaves
2 cups vegan soy yogurt
1/2 cup water
1/2 cup milk
Steam the chicken breasts and cut into small chunks. Set aside. Peel the onion and chop into bits.
Heat the butter and oil in a frying pan on med-high heat. Cook the onions and garlic until slightly browned.
Add the cardamom, ginger, cloves, bay leaves, and salt. Saute until nice and brown.
Add the coriander, red pepper and yogurt to the pan, stirring as you pour. Make sure that the onion doesn't stop bubbling. When yogurt is fully mixed, add the chicken and brown.
Add 1/2 cup water, reduce heat, cover, and simmer for 20 minutes. Stir in the milk and turn off the heat. Let sit about 30 min to let the flavors blend.
Serve with basmati rice and enjoy!