Love it or hate it. When it comes to Indian food I find that people are in one of those two categories. Rarely is someone on the fence. I happen to love it. I wouldn’t say I have it often, but I do really enjoy it. Sometimes I even crave it.
For years I’ve wanted to try making an Indian dish at home. A whole dish. Not just a side dish like my spinach and chick pea curry. Not sure what the hold up was, but the wait is now over! I tried my first Indian dish the other night and we absolutely loved it!! I get so happy when a new meal turns out spectacular.
I adapted this recipe from Jamie Oliver. Those Brits sure know their Indian food so I thought I’d give this one a spin. The chick peas, cilantro and almonds give this Chicken Korma so much flavor and great texture. And the coconut milk. Oh the coconut milk. It really brings the entire dish together, giving that silky, creamy texture.
Surprisingly, this entire meal took very little time. Everything takes place in one skillet so there is not alot of cleanup, and who doesn’t love that?!
If you haven’t tried cooking any type of Indian dish before, you will have to purchase a few new ingredients from the store. Don’t let that dissuade you from giving this a try. The ingriedients are rather common and should be easily found. I’m pretty sure everyone has seen or used coconut milk before. The other new ingredient was the mild curry paste. This is the one I used…
I will, without a doubt, continue to make this Chicken Korma recipe. Sparingly, though. This is not a low fat dish, just look at the fat content in the coconut milk and you might fall off your chair. Everything in moderation.
So…love it or hate it…which category are you in?
Here’s what you will need to serve 4-5 people….
1 3/4 pounds chicken breasts, cut into large dice
2 medium onions, chopped
1 green chile, most seeds and ribs removed, minced
2″ piece of ginger, peeled and minced
1/2 cup cilantro, chopped
15 oz can chick peas, drained and rinsed
1 tbsp vegetable oil
1 tbsp butter
1/2 cup mild curry paste
14 oz can coconut milk
7 oz water
1/4 cup sliced almonds
Prepare basmati rice according to package.
Meanwhile,, heat 1 tablespoon butter and 1 tablespoon oil over medium heat in a large skillet. Add onions, chile and ginger. Saute until onions are translucent, roughly 8-10 minutes. Add the chopped cilantro and stir. Add chicken to the skillet and cook for a few minutes, turning the pieces over to allow both sides to lightly brown. After about 4 minutes add the curry paste, coconut milk, chick peas and half the sliced almonds. Fill up half of the empty can of coconut milk with water and add to the skillet. Stir to combine all ingredients. Bring to a boil. Reduce heat and simmer for approximately 30 minutes. Add a touch more water if necessary.
Serve over basmati rice.