Chicken Korma

Name: Chicken Korma Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: Spice Paste:; 2 cloves of garlic; 1 tsp freshly grated ginger; 1/4 tsp cayenne pepper; 1 tsp garam masala; 1/2 teaspoon sea salt; 2 tbsp oil (I used olive oil you could use peanut oil); 1 tbsp tomato paste; 2 tbsp desiccated coconut; 2 tbsp almonds; 1 cup fresh cilantro (coriander) leaves; 1 tsp ground cilantro (coriander) seeds; 2 tsp cumin seeds; Other ingredients:; 2 small onions diced; 4 chicken breasts cubed; 1 can light coconut cream

Minutes to Prepare: 15
Minutes to Cook: 20

Number of Servings: 6

Ingredients

Spice Paste:2 cloves of garlic1 tsp freshly grated ginger1/4 tsp cayenne pepper1 tsp garam masala1/2 teaspoon sea salt2 tbsp oil (I used olive oil, you could use peanut oil)1 tbsp tomato paste2 tbsp desiccated coconut2 tbsp almonds1 cup fresh cilantro (coriander) leaves1 tsp ground cilantro (coriander) seeds2 tsp cumin seeds Other ingredients:2 small onions, diced4 chicken breasts, cubed1 can light coconut cream

Directions

To make the paste - add the garlic and grated ginger to a dry pan and lightly toast over low to medium heat. The garlic and ginger are finished when they smell fragrant and are lightly browned.

Combine all of the spice paste ingredients together in a food processor or blender and pulse until a thick paste.

Put the paste into a frying pan over medium heat and saute until browned and fragrant.

Add onions and lightly brown.

Add chicken and stir until browned.

Add the coconut cream and simmer uncovered until the chicken is cooked and the sauce has thickened.

Serve over rice.

Serving Size: Makes 6-8 servings

Number of Servings: 6

Recipe submitted by SparkPeople user SANDRAFOWLER.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving