Chicken Korma
Chicken Korma is a dish originating in Pakistan/ the northern-Indian subcontinent, consisting of chicken braised with yogurt, water or stock, and spices to produce a thick sauce or gravy.
Ingredients
- 4 boneless skinless chicken thighs
- 2 tsp ginger, grated
- 2 tsp garlic, minced
- 3 cardamom pods crushed
- 2 cinnamon sticks about 1" each
- 2 TB unsalted butter
- ½ cup yellow onion, chopped
- ½ cup cauliflower, chopped
- ½ cup frozen peas
- 1 carrot, peeled and chopped
- ½ cup Greek yogurt any fat
- ½ cup chicken stock
- ¼ cup cilantro, to garnish optional
- 1 cup rice cooked
Instructions
- Sprinkle chicken pieces with ½ teaspoon salt and set aside.Heat the butter over medium-high heat in a large skillet with a lid. When hot, add the cinnamon sticks and cardamom pods. Cook for about 30 seconds, until the spices start to become fragrant. Add the chopped onions and carrot, ginger and garlic, and cook, stirring, for 2-3 minutes, until it all starts to soften.
- Add the chicken pieces and stir-fry for 3-4 minutes, until chicken is no longer pink and has started to brown a bit.
- Add cauliflower and stock. Lower heat and simmer, stirring, for a minute or so. Cover skillet and cook at a gentle simmer for 8 minutes. Remove cover and add the yogurt and peas, heating and stirring gently for about a minute.
- Serve with rice and garnish with cilantro. Be sure to remove the cinnamon sticks and cardamom pods before serving.