Chicken Korma

By Ellan

Ingredients

• 1 large red onion; 1/2 chopped, 1/2 sliced
• 1 1-inch piece ginger, peeled and thinly sliced
• 2 garlic cloves, smashed
• 1/2 teas. coriander
• 1 teas. cumin
• kosher salt
• 1/4 cup vegetable oil, plus more for brushing
• 3/4 lb. ground chicken
• 1/4 cup plain low-fat yogurt, plus more for garnish
• 1/4 cup frozen peas, thawed
• 1/4 cup chopped fresh cilantro, plus more for garnish
• 4 pocketless pitas
• Chopped cashews and /or hot sauce, for garnish (opt.)

Preparation

Step 1

Puree the chopped onion in a food processor with the ginger, garlic, coriander, cumin, 1/2 teas. salt and 1/2 cup water.

Heat the vegetable oil in skillet over med-high heat. Add the sliced onion and cook until golden, 4 to 5 minutes. Add the spice paste and cook, stirring until slightly dry, 8 to 10 minutes. Add the chicken and cook until opaque, breaking up the meat. Mix the yogurt with 1/4 cup water, add to the pan and simmer over med.-low heat until the meat is cooked through, 2 to 3 minutes. Add the peas and cilantro and season with salt.

Meanwhile, heat another skillet over high heat. Brush the pitas with oil, season with salt and toast in the skillet, about 1 minutes per side. Divide the chicken mixture among the pita. Top with more yogurt and cilantro. Garnish with cashew and /or hot sauce, if desired.