The One With the Chicken Korma

Steve loves Indian food. He likes to get it from the carts downtown. But that can get expensive after awhile, so he asked me to try to make some. I was hesitant at first, but then I found this recipe that seemed pretty doable. I've made it a few times since, simplified the recipe a bit and served it to plenty of people who are big fans. So now I'm passing on my version to you! This recipe is very mild, so no worries if you aren't big into spicy food-ventures.

Chicken Korma:

• 4 Tbs olive oil
• 2 bay leaves
• 3 cloves garlic, peeled and diced
• 1 yellow onion, diced small
• 2 tsp ground ginger
• 1 tsp ground coriander
• 1 tsp ground turmeric 
• 1 tsp cumin
• 1 tsp chili powder
• 3 boneless, skinless chicken breasts, diced
• 1/4 cup tomato sauce
• 1 cup chicken broth
• 1/2 cup plain yogurt
• 1/2 cup heavy cream
• 1 tsp cornstarch mixed with 1 tsp water
• Salt for seasoning

Heat oil over medium heat in a large pan or wok. Cook bay leaves in hot oil for 30 seconds. Stir in diced onion and cook until tender, 3-5 minutes. Mix in garlic, ginger, turmeric, coriander, cumin and chili powder.
Stir in chicken pieces and cook for about 5 minutes.
Pour in tomato sauce and chicken broth, reduce heat, cover and let simmer, stirring occasionally, for 15 minutes.
Add plain yogurt and heavy cream, stirring to incorporate. Simmer for 15 minutes, stirring occasionally.
Stir in the cornstarch and water mixture, and cook for another 2 minutes. Remove from heat to cool and thicken for about 5 minutes.
Serve over a bed of white rice. Season with salt as desired.

 

If you have leftovers, this is really yummy the next day. We mix any leftover sauce with the remaining white rice and refrigerate. The following night for dinner we dip tortilla or pita chips in it. It's really good. You should try it.  

I linked up at Tastetastic Thursday on A Little Nosh.