Chicken Korma Recipe
Servings: 4 servings
Ingredients
- 1 cup Basmati rice
- 8 ounces green beans ends trimmed and halved
- 13½ ounce can coconut milk
- 1½ pounds boneless skinless chicken thighs, cut up into pieces
- 1 tablespoon curry powder Madras if available
- salt & pepper to taste
- ¼ cup almonds sliced
- 1 small onion roughly chopped
- 1 inch piece fresh ginger peeled and sliced
- 2 cloves garlic peeled
- 2 plum tomatoes roughly chopped
- ½ cup fresh cilantro chopped
Instructions
- Start the rice in a rice cooker or small pot following the directions provided by the rice packaging.
- Steam or microwave the green beans until they turn bright green. Our rice cooker has a top attachment so we can steam the food while the rice is cooking. When the beans are done, remove and reserve.
- In a bowl large enough to hold all the chicken pieces, combine one tablespoon of the cream at the top of the opened coconut milk with the chicken, curry powder, and a pinch of salt and pepper.
- Add the sliced almonds and toast over medium-high heat until lightly toasted and fragrant in a pan large enough to cook all the chicken. Remove and reserve.
- In a food processor or blender, puree the ginger, garlic, onion, and half the toasted almonds.
- Place the reserved pan you toasted the almonds over medium-high heat, and add two more tablespoons of the coconut cream from the top of the can of coconut milk. Add the onion/ginger/garlic puree to the pan and season with a pinch of salt. Stir and cook until the mixture in the pan is almost dry - about 5 minutes.
- Add the tomatoes, stir and cook for 3 minutes.
- Add the chicken pieces, remaining coconut milk, and cream left in the can to the pan. Cover the pan and simmer for about 10 minutes or until the chicken is cooked through.
- Uncover the pan and cook for about 5 minutes until the sauce thickens.
- Add the green beans and half the cilantro to the pan of chicken, stir, taste, and adjust the seasoning with salt and pepper.
- Spoon Basmati rice into each bowl, top with the chicken Korma, and garnish with the remaining toasted almonds and chopped fresh cilantro.