Indian Chicken Korma

By á-6416

Ingredients

• [For the Chicken Marinade]
• 3 lbs boneless skinless chicken breasts
• 2 tsp mild yellow curry powder
• 2 tbsp garam masala
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 3 tbsp olive oil
• [For the Sauce]
• 2 white onions, peeled
• 6 cloves garlic, peeled
• 1 c. water
• 3 large tomatoes, diced small
• 2 Tbsp. freshly grated ginger root
• 1/2 c. ground almonds (food processor works great)
• 1 c. coconut milk
• 1 1/2 c. plain low-fat yogurt
• 1/2 small red chili, de-seeded and minced (I used dried, but fresh works, too)
• 2 tsp. turmeric
• 1 tsp. cinnamon
• 1/2 tsp. ground cardamom
• 4 tsp. mild yellow curry powder
• 1/2 tsp. nutmeg
• 1 tsp. salt
• 1 tsp. black pepper
• 1 tsp. ground coriander seed
• 2 tsp. garam masala
• 1/2 tsp. ground cloves
• 1/2 tsp. cumin
• 1 Tbsp. brown sugar

Details

Adapted from thewanderlustkitchen.com

Preparation

Step 1

Drizzle the chicken with the oil and sprinkle on the spices, salt and pepper. Massage into the meat and cover, leaving to marinate for at least a couple of hours or overnight.
Grill the chicken until fully cooked but not dried out. Set aside.
For the sauce begin by pureeing together: 2 white onions , 6 cloves garlic, 1 cup water.
In a large saucepan heat 3 tbsp olive oil (or ghee if you prefer).
Add the pureed onion mixture and cook over medium heat for a few minutes stirring constantly. Add: tomatoes, ginger, ground almonds, coconut milk, yogurt, red chili, turmeric, cinnamon, cardamom, curry powder, nutmeg, salt, pepper, ground coriander, garam masala, cloves, cumin, and brown sugar.
Simmer slowly for about 30-40 minutes then add the chicken and simmer for an additional 15 minutes. Serve with steamed jasmine rice and/or naan.