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.
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