Chicken korma is an exotic, South Asian dish with a creamy sauce with aromatic spices. It’s a comforting meal that can take several hours to make. I love the flavors but wanted to make it for a weeknight meal. Here’s a simple version that captures the flavors without the hours of marinating and slow cooking. Once the ingredients are assembled it takes less than 15 minutes to cook this meal.
Ground spices are the secret to this version. Make sure the ones you may have on hand are fresh. If you can’t smell their flavor, it’s time to replace them.
I like to add a date on the spice jar when I buy it to remind me when it was bought.
HELPFUL HINTS:
- Grind the raw almonds in a food processor or blender. Packaged ground almonds can also be found at some supermarkets.
- 4 crushed garlic cloves can be used instead of minced garlic.
- 1 cup diced onion can be used instead of frozen. Cook them 3 minutes longer.
Chicken Korma
Yield 2 servings. Recipe by Linda Gassenheimer
2 tablespoons ground almonds or cashews
Vegetable oil spray
1 cup frozen diced onion
3/4 pound boneless, skinless chicken breast cut into 1 inch pieces
2 teaspoons minced garlic
2 teaspoons ground cumin
2 teaspoons ground garam masala
1 teaspoon ground turmeric
1/2 cup lite coconut milk
1 teaspoon ground cinnamon
1/4 cup heavy cream
Microwavable brown rice 11/2 cups
1/4 pound broccoli
2 tablespoons chopped cilantro
Grind nuts in a food processer or chop them by hand. Set aside. Heat a large skillet over medium high heat and spray with vegetable oil spray. Add the chopped onion and cook 2-3 minutes until the onion becomes transparent. Add chicken and toss in the pan for 3 minutes until all sides are sealed. Add the garlic, cumin, garam masala and turmeric. Toss all the ingredients together to make sure the chicken is coated with the spices. Add the coconut milk and almonds. Stir to a gentle boil. Simmer 3 to 4 minutes until chicken is cooked through. A meat thermometer should read 165 degrees. Add the cinnamon and stir in the cream. Remove skillet from the heat and leave the chicken and sauce in the skillet while you make the broccoli and rice. The sauce will thicken slightly as it sits.
Add the broccoli to a microwave safe bowl and microwave on high 2 minutes. Remove from microwave, set aside and add the brown rice. Microwave for one minute or according to package instructions. Measure 11/2 cups rice and add to the bowl with the broccoli. Reserve any remaining rice for another meal. Divide the rice between two dinner plates. Spoon the chicken and sauce over the rice. Sprinkle chopped cilantro on top.
