Tuesday, May 1, 2012

Chicken Korma

One of my fave curry dishes... This one has chickpea's and coconut milk in it... Serve over rice with Naan on the side. Adapted from Jamie's Food Revolution

1 3/4 pounds boneless & skinless chicken breasts
2 medium onions
Thumb sized piece of fresh ginger
(peeled and grated)
A small bunch of fresh cilantro
15 oz can of chickpeas aka garbanzo beans
Vegetable oil
Pat of butter
1/2 cup mild curry paste... If you prefer hotter, go with the spicier paste
( I use Patak's Curry paste which can be found at Superstore )
14 oz can of coconut milk
Small handful of sliced almonds
2 heaped Tbsp unsweetened shredded coconut
Salt & pepper
Garnishings: natural yogurt or plain Greek yogurt, fresh lemon wedges

Cut the chicken into about 1 inch pieces. Peel, halve, and finely slice onions. Chop the cilantro. Drain the chickpeas.
Put a large frying pan that has a lid on high heat and add oil. Add the onions, ginger, and cilantro with butter. Keep stirring so it doesn't burn but turns evenly golden. Cook for about 10 minutes. Add the curry paste, coconut milk, half the sliced almonds, the drained chickpeas, coconut and sliced chicken breasts. Half fill the empty chickpea can with water, pour into the pan, and stir again. Bring to boil, then turn the heat down and simmer for 30 minutes with the lid on. Check regularly to make sure it's not dried out, add more water if needed. When the chicken is cooked & tender, taste & season with salt & pepper. Serve over cooked rice.. Add a few spoonfuls of yogurt and sprinkle rest of almonds over top. Serve with lemon wedges to squeeze over curry.

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