- 2 white onions, peeled and cut into quarters
- 6 cloves garlic, peeled
- 4 teaspoons curry powder
- 2 teaspoons ground turmeric
- 2 teaspoons garam masala
- 1 teaspoon ground coriander seed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon freshly grated nutmeg
- 3 tablespoons extra virgin olive oil
- 3 large tomatoes, diced small
- 1 tablespoon freshly grated ginger root
- 1/2 cup ground raw almonds
- 1 cup unsweetened canned coconut milk
- 1 1/2 cups plain low-fat yogurt
- 1/2 a small red chili, de-seeded and minced (dried or fresh)
- 1 tablespoon brown sugar (packed)
- 8 boneless skinless chicken thighs, cut into bite size pieces
(or – see below for other options to replace chicken thighs)
Key to making a dish like this is to have all your ingredients ready at hand. Here I’ve blended all the dry spice together so it is ready to be stirred in at the moment I need it.
Chefs call this “mis en place”, which simply means having everything ready to go, BEFORE you start cooking at all. It sure does make things smoother!
Instructions
- Place the onions, garlic, and 1 cup of water in the bowl of a blender. Puree until smooth.
- Measure out the spices (curry powder through nutmeg) into a small bowl.
- In a large saucepan heat 3 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the pureed onion mixture and cook for a 2-3 minutes, stirring constantly, until it begins to darken in color.
- Add the tomatoes, ginger, ground almonds, coconut milk, yogurt, red chili, pre-measured spices, and brown sugar. Stir well.
Turn the heat down to low and simmer 30 minutes. Cut the chicken into bite-sized pieces and add to the pan; simmer for an additional 15 minutes.
I had roasted a whole chicken the day before and felt like this Korma would be the perfect way to eat it all up the next day. Use a rotisserie chicken for a quick dinner if you don’t have leftover chicken on hand. Honestly, when we eat out, we usually order lamb korma, so you could just as easily use any protein of your choice – or go vegetarian and stir a bunch of fresh vegetables in.
Served today with homemade naan and the best crispiest crunchiest vegetable pakora!
chattykathychatsandcooks 