CHICKEN KORMA

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This is a very tasty Indian dish you will enjoy.  The subtle flavors of the Indian spices balance well with the tender chicken and the yogurt sauce in this chicken korma recipe.

Ingredients

1 cup basmati rice, brown or white
Pinch of saffron threads
Olive oil spray
2 teaspoons olive oil
1 large yellow onion, chopped
3 garlic cloves, minced
2 shallots, minced
¾” piece of fresh ginger, minced
5 cardamom pods, specialty stores
1 cinnamon stick
4 boneless, skinless chicken breasts, cut into 1 inch chunks, 5 oz each
2 teaspoons ground coriander
1 ½  teaspoons garam masala, specialty stores
¼ teaspoon ground mace
½ teaspoon ground black pepper
1/3 cup low fat Natural plain yogurt, such as Dannon
½  cup light coconut milk
2 small green chilies, seeded, finely sliced, I used serranos
½ cup fresh cilantro, chopped
Salt and Pepper to taste

Directions

Cook rice according to package directions but add saffron threads to the cooking liquid.  Drain

Meanwhile, Heat sauté pan to medium and spray with Olive oil spray and one teaspoon olive oil .  Cook onions and shallots stirring for 12-15 minutes until the onion is golden.  Remove from heat.

Place one-third of onion, all of the garlic, and all of the ginger and 2 tablespoons water in a small blender.  Blend to make a smooth paste.  Set aside.

Cut open cardamom pods enough to reveal seeds.  Return remaining onion to medium heat.  Add 1 teaspoon olive oil, cardamom pods, and cinnamon stick.  Cook, stirring for 2 minutes until fragrant.  Add chicken, ground coriander, 1 ¼ teaspoon of garam masala, mace, sprinkle of salt and black pepper.  Cook, stirring for 2 minutes until colored.

Add half of the yogurt to chicken, 1 tablespoon at a time, stirring after each addition.  Add onion paste and cook, stirring for 2 minutes.  Stir in ¾ cup of water, then coconut milk.   Increase heat to medium-high and bring to a boil.  Reduce heat to medium-low, cover and simmer for 20-30 minutes until chicken is tender and sauce is thickened slightly.  Add chili peppers for last 5 minutes of cooking time.

Remove cardamom pods and cinnamon stick and stir through chopped cilantro.  Season with salt and pepper to taste.  Stir in remaining yogurt.  Spoon korma into bowls and top with remaining garam masala.  Serve with saffron rice.  I used brown basmati rice and still put the saffron threads in the liquid.

Approximate nutrition facts, 425 calories, 7 g fat, 43 g carbs, 2 g fiber, per serving

Serves 4