Chicken Korma
(note: this is easy to make, but give yourself plenty of time because it has to simmer for 45 minutes)
3 lb boneless skinless chicken breasts
2 tsp olive oil
2 tsp garam masala
2 tsp curry powder
1/2 tsp salt
1/2 tsp black pepper (use less to reduce the heat of the dish)
3 tbsp olive oil, divided 2T and 1T
3/4 c water, divided 1/4 c and 1/2 c
2 onions
1/2 c raw almonds, ground (I do this in the ninja blender that I use on the onions later)
2 c full-fat plain greek yogurt
4 tsp curry powder
1 tsp turmeric
1 tsp garam masala
1 tsp salt
1/4 tsp black pepper
1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp cumin
1/4 tsp cardamom
1/8 tsp nutmeg
1/2-1 tsp garlic powder (or 6 gloves garlic, minced)
1 15-oz can petite diced or crushed tomatoes
1 can unsweetened coconut milk
1/8 tsp-1/4 tsp red pepper flakes (adjust to desired heat)
1 tsp powdered ginger or 1 tbsp freshly grated ginger
1 tbsp brown sugar
1/4 c chopped green onions (optional)
1/4 c chopped cilantro (optional)
Cut the chicken into bite-sized chunks. Place it in a gallon-sized ziploc bag. Drizzle chicken with 2 tsp olive oil, then sprinkle in 2 tsp garam masala, 2 tsp curry powder, 1/2 tsp salt, 1/2 tsp pepper. Seal the bag and then squish it all around until the spices are massaged into the chicken. Set this aside while you prep the sauce, or leave it in the fridge up to overnight to deal with it later.
While the chicken sits, chop the onions. They don't have to be chopped uniformly or fine as you are going to puree them. Also, if you have whole almonds, grind them in the blender or ninja to a course powder.
Now, heat a large pan (I use a wok) over medium-high heat. Cook the chicken in its spices until it is just barely done. Remove to bowl or plate and cover while you make the sauce.
In the same pan/wok, without washing it out, heat 1 Tbsp olive oil. When it's hot, add the chopped onions and 1/4 c water. Saute 12-15 minutes on medium, until onions are golden. Stir in the ground almonds and, if using minced garlic, the garlic. Cook for 1 minute. Turn off heat and transfer onion mixture to the blender. Add yogurt and remaining water and then puree the whole until smooth.
Measure out the spices (curry powder through nutmeg plus garlic powder if you're using it instead of minced garlic) into a small bowl. In the same wok or pan as before, heat the last 2 Tbsp olive oil until shimmering (medium heat). Add the spices and toast for 1 minute. Stir in the onion puree. Cook until it begins to darken in color, stirring constantly--about 2-3 minutes. Add the tomatoes (undrained), coconut milk, red chili flakes, ginger powder, and brown sugar. Stir.
Once it's all combined, reduce heat to low and simmer for 30 minutes, stirring occasionally. At the end of 30 minutes, pour the chicken and any spices or juices that have accumulated on the dish into the sauce. Stir well. Simmer for 15 minutes. Garnish with green onions and cilantro.
Serve over rice or with Naan.
to make it less hot, reduce the amount of black pepper and reduce or eliminate the red pepper flakes.
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