Indian Chicken Korma

• Gluten free

• Meat

  • 3 lbs Chicken breasts, boneless skinless

• Produce

  • 6 cloves Garlic
  • 1 tbsp Ginger, root
  • 1/2 Red chili, small dried or fresh
  • 3 Tomatoes, large
  • 2 White onions, peeled and cut into quarters

• Canned Goods

  • 1 cup Coconut milk, unsweetened canned

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1 tsp Black pepper
  • 1 tbsp Brown sugar, packed
  • 1/4 tsp Cardamom, ground
  • 1/2 tsp Cinnamon
  • 1 tsp Coriander seed, ground
  • 6 tsp Curry powder
  • 4 tsp Garam masala
  • 1/8 tsp Nutmeg
  • 1 1/2 tsp Salt
  • 2 tsp Turmeric

• Oils & Vinegars

  • 11 tsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 cup Almonds, ground
  • 1/2 tsp Cumin

• Dairy

  • 1 1/2 cups Yogurt, plain low-fat

Found on thewanderlustkitchen.com

Description

Ingredients

• 3 pounds boneless skinless chicken breasts
• 2 teaspoons extra virgin olive oil
• 2 teaspoons garam masala
• 2 teaspoons curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 white onions, peeled and cut into quarters
• 6 cloves garlic, peeled
• 4 teaspoons curry powder
• 2 teaspoons 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)

Directions

• Drizzle the chicken with the oil and sprinkle on the garam masala, curry powder, salt and pepper. Massage into the meat and cover, leaving to marinate for at least 2 hours or overnight.
• Heat a grill pan over medium-high heat. Grill the chicken for 5-6 minutes per side, until cooked through.
• Meanwhile, make the sauce: 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 cumin) 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. Serve with steamed basmati rice and/or naan.