654. Chicken Coconut Korma

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I am very intrigued by the depth of flavor coconut milk lends to a dish.
I first tried it in the chickpea vegan curry and I absolutely loved it.This chicken korma was reminiscent of my mother’s delectable chicken curry; delicious yet different.
I am beginning to be proud of my growing Indian food repertoire 🙂
I adapted the recipe from Favorite Family Recipes.

Ingredients:

Chicken marinade:
450g chicken breasts sliced thin
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. turmeric
1/2 tsp. cayenne

Korma:
1 Tbsp. vegetable oil
3 tsp. minced garlic
1/2 tsp. ginger
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. turmeric
1/2 tsp. cayenne
1 tsp sugar
2 medium tomatoes, lightly blended (or 1 can diced tomatoes)
1 1/2 cups natural yogurt
1 tsp. salt
1 can (400ml) coconut milk
1 tsp. garam masala (an Indian spice)

Method:

Marinate the thinly sliced chicken in the spices for at least an hour.
In a large sauce pan, put the oil, garlic, and ginger over medium heat until it starts to simmer.
Then add the remaining spices (except salt and masala) and sugar and simmer for another minute.
After that, add the blended tomatoes and simmer for 3 to 4 minutes.
Add the yogurt and blend in with a wire whisk.
Then stir in the chicken pieces and salt.
Bring to a boil, then cover and simmer for 20 minutes.
Stir in the coconut milk and garam masala then simmer uncovered, stirring occasionally, until the sauce becomes fairly thick.
Serve with rice.

 

 صحة و عافية
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