Chicken Korma – A small batch

December 14, 2013 at 4:44 pm Leave a comment

korma

Chicken
2 chicken breasts, boneless, skinless, and cubed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon chili powder
1/2 teaspoon salt
1/4 cup yogurt, plain full fat (low or nonfat will break when cooked)
1 clove garlic, grated or put through a garlic press
1 teaspoon fresh ginger, grated

Combine all the ingredients listed, making sure to coat the chicken breast well, and set aside in the refrigerator for at least 30 minutes, longer if need be.

Begin the sauce
1 small onion, chopped roughly
1 clove garlic, chopped roughly
1/2 inch fresh ginger, chopped roughly

Puree in a food processor and set aside

Almost there!
1 teaspoon prepared curry or garam masala
1 teaspoon sugar
1/2 teaspoon turmeric
1/2 teaspoon cardamom
1/4 teaspoon cinnamon
1/2 teaspoon salt
1  5-ounce can coconut milk
1 plum tomato, diced (about a 1/2 cup)
1 tablespoon oil
1 tablespoon butter

Heat butter and oil in a heavy bottom pan
add pureed onion, garlic, and ginger
cook until translucent
add spices, salt, and sugar, stir to combine well, and cook for about a minute
add chicken with yogurt marinade, stir to combine well
add tomato and coconut milk, stir to combine well

Bring to a simmer, cover, and cook for 30 minutes

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Entry filed under: For One or Two, Indian, Low Carb, Main Course, Popular Ethnic Dishes. Tags: , .

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