A creamy and fragrant dish!
2 lbs chicken breast, cut into bite-sized pieces
1 Tbsp minced ginger
1 Tbsp minced garlic
3 Tbsp slivered almonds
2 Tbls canola oil
1 ½ cup yogurt
¼ cup cream
1 ½ tsp garam masala**
2 tsp ground coriander
1 ½ tsp cayenne pepper
½ tsp salt
2 cups chopped onion
¼ cup chopped cilantro
Cooked rice - white or brown
First, place the garlic, ginger, almonds and ¼ cup water in a small food processor or blender and puree. Set aside and let's prepare a creamy yogurt sauce.
In a small bowl, add yogurt, cream, garam masala, coriander, cayenne and salt and mix well. Set this aside while we begin cooking!
Heat oil in skillet over medium heat. Sauté onion 2-3 minutes until translucent. Add chicken and the garlic-ginger paste and cook 3-5 minutes. Now, stir in the garlic-ginger-paste and cook 1-2 minutes more. Add the yogurt mixture and stir.
Lower heat, cover and cook about 15-20 minutes until chicken is cooked throughout. Spoon over rice and top with fresh chopped cilantro just before serving.
Did you know? Chicken Korma is a Persian-Indian dish that traces back to the 16th century.
Nutritional Information Per Serving: Serves 6. Nutritionals do not include rice - see individual rice package for nutritional information. 376 cal, 13.5g fat (4g sat), 99.4mg chol, 337mg sodium, 12.8g carb, 2g fiber, 7g sugar, 38g protein.
Tampa - Brandon - Centreville, VA