Chicken Korma
Chicken Korma is an extremely delicious Indian curry dish that my husband loves. I use yogurt for the marinade although it’s traditionally made with almond paste (Alex has a nut allergy) and my version is just as good.
I serve it with roughly chopped cashews and it’s a great meal.
Particularities
- ServesServes 4
- Prep time15 min
- Cook time20 min
- Timeout2 hours
- FreezingFreezes well
Ingredients
- 4 chicken breasts, diced
- 2 tablespoons vegetable oil
- 1 yellow onion, finely chopped
- Salt and pepper, to taste
- 1/4 cup tomato paste
- 1 cup coconut milk
- Cashews, for serving
- Cilantro or fresh herbs of your choice, for serving
For the marinade
- 1 1/2 cup plain Greek yogourt
- 1 teaspoon honey
- 2 tablespoons garam masala
- 1 teaspoon ground cardamom
- 4 cloves garlic, finely chopped
- 2 tablespoons fresh ginger, finely chopped
- 1 teaspoon salt
- Pepper, to taste
Steps
- In a large resealable bag, combine all the marinade ingredients. Add the chicken and marinate for at least 2 hours or overnight.
- In a pan, heat the olive oil over medium heat and soften the onion until translucent. Season.
- Add the tomato paste. Stir well, then add the marinated chicken.
- Add the coconut milk and simmer for 15 minutes or until the chicken is cooked through.
- Serve with cashews and fresh herbs.
Recipe published on August 19, 2018
