Chicken korma

By btaylor

Ingredients

• Marinade
• 3 pounds boneless skinless chicken breasts
• 2 teaspoons extra virgin olive oil
• 2 tablespoons garam masala
• 2 teaspoons curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Sauce
• 2 white onions, peeled and cut into quarters
• 6 cloves garlic, peeled
• 4 teaspoons curry powder
• 2 teaspoons turmeric
• 2 teaspoons garam masala
• 1 teaspoon cinnamon
• 1 teaspoon ground coriander seed
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon cumin
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 3 tablespoons extra virgin olive oil
• 3 large tomatoes, diced small
• 1 tablespoon freshly grated ginger root
• 1/2 cup ground almonds
• 1 cup unsweetened canned coconut milk
• 1 1/2 cups plain low-fat yogurt
• 1/2 a small red chili, de-seeded and minced (dried or fresh)
• 1 tablespoon brown sugar (packed)

Details

Servings 6
Preparation time 130mins
Cooking time 205mins
Adapted from thewanderlustkitchen.com

Preparation

Step 1

Drizzle the chicken with the oil and sprinkle on the garam masala, curry powder, salt and pepper. Massage into the meat and cover, leaving to marinate for at least 2 hours or overnight.

Heat a grill pan over medium-high heat. Grill the chicken for 5-6 minutes per side, until cooked through.

Meanwhile, make the sauce: place the onions, garlic, and 1 cup of water in the bowl of a blender. Puree until smooth.

Measure out the spices (curry powder through cumin) into a small bowl.

In a large saucepan heat 3 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the pureed onion mixture and cook for a 2-3 minutes, stirring constantly, until it begins to darken in color.

Add the tomatoes, ginger, ground almonds, coconut milk, yogurt, red chili, pre-measured spices, and brown sugar. Stir well.

Turn the heat down to low and simmer 30 minutes. Cut the chicken into bite-sized pieces and add to the pan; simmer for an additional 15 minutes. Serve with steamed basmati rice and/or naan.