Another Almost… Chicken Korma

by zesty on March 31, 2009 · 15 comments

I know it is Tuesday already and I can’t believe it either.  Yesterday was quite a day let me tell you.  As you know, it is Spring and we had a big winter storm here. Grrrrr I know! It stinks.

All was not lost however, the day got better.  I was able to purchase two tickets for the U2 Concert in September which is super exciting. In addition to that, a while back I was part of the active living community at the office and yesterday they had a draw for all participants. Well, I was fortunate enough to win a one year gym membership at the University!  Maybe you’ll get to see buff zesty!

chicken_korma2

Now I bet you are wondering about the title of this post.  I do not consider myself a creator of authentic Indian cuisine and therefore do not want to come off as a Chicken Korma expert.  I just created a basic sauce with spices, tomato paste and coconut milk.

You can see all the details below.

chicken_korma

Ingredients

  • 2 Tbsp. olive oil
  • 3 large garlic cloves, finely sliced
  • 1 Tbsp. fresh root ginger, peeled and grated
  • 1 Tsp. ground cumin
  • 1/2 Tsp. ground cardamom seeds
  • 1/2 Tsp. ground turmeric
  • 1/2 Tsp. chili powder
  • 1 1/4 Cups coconut milk
  • 3 Tbsp. tomato paste
  • 1/4 Cup finely chopped red pepper
  • 2 Boned chicken breasts (sliced)
  • 1 Cup sliced Button Mushrooms
  • 2 Large carrots (sliced on bias)

Method

  1. Preheat saute pan to medium high heat.
  2. Add oil and garlic and cook gently.
  3. Add chicken, mushrooms, carrots and pepper and cook for 6 minutes.
  4. Remove from heat and add to a side bowl.
  5. Add tomato paste, spices, coconut milk and cook on low for 10 minutes (be sure not to bring to a boil as the milk will burn).
  6. Add chicken, mushrooms, carrots and pepper back into the pan – simmer for 30 minutes.
  7. Prepare basmati rice and serve chicken korma on top of the rice.
  8. chicken_korma1

  9. ENJOY!

Zesty Tip: When cooking sauces like in chicken korma, the longer you let it simmer the better the flavors will come together.  You can even do this korma in the slow cooker.  If you do however, brown the chicken and vegetables before adding them to the slow cooker.

Question of the day: Do you have a favorite Indian dish?  If so, which one?

Have a great Tuesday and I will see you tomorrow.

Take care

zesty

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