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Chicken Korma


This was our Valentine’s lunch, a very untraditional chicken korma that I am absolutely head over heels in love with. You see, I have never been a big lover of really spicy Indian food. I think it has to do with the curry. I just cannot get the taste for it, I’ve tried AND TRIED.

So I am absolutely no expert on korma but I think it can be either mildly spiced or fiery using lamb, chicken, beef or game meats. The meat would more traditionally be in larger chunks, braised and then subjected to long, slow cooking for tenderizing.

In this dish, ground chicken has been used, which obviously speeds up the cooking time, making it a quick and easy dish for dinner or lunch. It had such great flavor as the chicken is simmered in a fragrant sauce with onion, garlic, ginger, cumin and coriander. The yogurt adds a nice tang and the cilantro and peas bring in fresh flavor.

Because this  was not spicy, my oldest son happily ate it while my curry loving husband doused it with hot sauce. Perfect.

I am telling you, it was so yummy. We served it in pita bread and folded it up like a taco to eat it. It would also be great with naan or over basmati rice.

One heck of a meal, I wish there were leftovers.


You are first going to make a watery-paste in the food processor with the chopped onion, ginger, garlic, coriander, cumin, 1/2 teaspoon kosher salt and 1/2 cup water.

Heat the vegetable oil in a skillet over medium-high heat.Add the sliced onion and cook until golden, 4 minutes.Add the paste and cook, stirring, until lots of the water is cooked out(10 minutes will do it). Add the chicken and cook until opaque, breaking up the meat. Mix the yogurt with 1/4 cup water, add to the pan and simmer over medium-low heat until the meat is cooked through, 2-3 minutes more. Add the peas and the cilantro and season to taste with salt.

Meanwhile, heat another skillet over high heat. Brush the pitas with oil, season with a tiny amount of salt and toast in the skillet, about 1 minute per side.


Divide the chicken mixture among the pitas. Top with more yogurt and cilantro. Garnish with cashews and/or hot sauce, if desired.

Print Recipe

Chicken Korma

Recipe from: Cathy Pollak | Serves: 4

Ingredients

  • 1 large red onion, 1/2 chopped, 1/2 sliced
  • 1 (1") piece of ginger, peeled and thinly sliced
  • 2 cloves garlic, smashed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • kosher salt
  • 1/4 cup vegetable oil, plus more for brushing
  • 3/4 pound ground chicken
  • 1/4 cup plain low-fat yogurt, plus more for garnish
  • 1/4 cup frozen peas, thawed
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • 4 pitas (pocketless if you can find them, regular if you cannot)
  • chopped cashews for garnish
  • hot sauce for garnish

Directions

  • You are first going to make a watery-paste in the food processor with the chopped onion, ginger, garlic, coriander, cumin, 1/2 teaspoon kosher salt and 1/2 cup water.
  • Heat the vegetable oil in a skillet over medium-high heat. Add the sliced onion and cook until golden, 4 minutes. Add the paste and cook, stirring, until lots of the water is cooked out(10 minutes will do it). Add the chicken and cook until opaque, breaking up the meat. Mix the yogurt with 1/4 cup water, add to the pan and simmer over medium-low heat until the meat is cooked through, 2-3 minutes more. Add the peas and the cilantro and season to taste with salt.
  • Meanwhile, heat another skillet over high heat. Brush the pitas with oil, season with a tiny amount of salt and toast in the skillet, about 1 minute per side.
  • Divide the chicken mixture among the pitas. Top with more yogurt and cilantro. Garnish with cashews and/or hot sauce, if desired.

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