Chicken Korma Curry
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 24 ozs boneless, skinless Chicken breasts
- 2 cloves garlic cloves (pressed)
- 1 pc fresh ginger roughly chopped (approx. 1 inch)
- 2 Tbsps water
- 1 Tbsp olive oil
- 3 green Cardamom
- 1 onion (peeled and freshly chopped)
- 2 tsps ground Cumin
- ¼ tsp salt
- 1 ½ cups plain low-fat Yogurt
- ¼ cup sliced almonds
- fresh cilantro (for garnish)
- cooked white rice (to serve)
Preparation steps
1.
Rinse chicken under cold running water and pat dry with paper towels. Remove any fat from the chicken breast and cut into 1 inch cubes.
2.
Using a food processor or blender, combine garlic, ginger and water and process until it forms a creamy, smooth paste.
3.
Heat olive oil in a large heavy skillet and brown the chicken cubes for 8-10 minutes. Remove the chicken from the pan with a slotted spoon and set aside.
4.
Add the cardamom pods and saute for 2 minutes. Add the onion and saute for approximately 5 minutes, until soft and translucent. Stir in the garlic and ginger mixture, cumin and salt and cook, stirring frequently for an additional 5 minutes.
5.
Gradually, add half of the yogurt, stirring constantly until fully incorporated. Cook over low heat until most of the yogurt has been absorbed.
6.
Return the chicken to the pan and add the almonds. Cover and simmer over low heat for 5 to 6 minutes or until the chicken is tender.
7.
Add the remaining yogurt, stir and simmer for a few minutes longer.
8.
Divide chicken mixture and rice between plates. Garnish with cilantro leaves and serve.
