Chicken Korma

This week’s 52 weeks of cooking theme is Indian food, which I have literally never eaten before. Jamie Oliver has a section on curries in Jamie’s Food Revolution, so I figured that would be as good an entry point as any. I ended up really enjoying the dish, especially once you get a forkful of everything with a little bit of yogurt on it.

Serves 4 to 6

Total time: 50 minutes

1 ¾ lb. chicken breasts, diced into bit sized pieces

1 large yellow onion

2 fresno chili peppers

1 thumb sized piece of ginger

Small bunch of cilantro

15 oz. can garbanzo beans

½ cup korma paste

14 oz. can coconut milk

2 heaped tablespoons unsweetened shredded coconut

Sliced almonds

Salt and Pepper

Yogurt

Peanut Oil

Butter

Thinly slice the onion, finely dice the peppers and ginger, as well as the stalks from the cilantro (reserve the leaves for garnish).

Heat a large pan or dutch oven (this just barely fit a 12” sauté pan) over medium/medium high heat. Add peanut oil and a bit of butter, then add the onion, peppers, ginger and cilantro stalks and cook until golden, 5 to 10 minutes.

Add the curry paste, garbanzo beans, coconut milk, shredded coconut, chicken and half a handful of sliced almonds. Add 1 cup of water as well. Bring to a simmer and cook for 30 minutes, covered season with salt and pepper at the end of cooking. Serve with rice, and garnish with almonds, cilantro leaves and yogurt.