Definitely a Keeper!

Hello again! I feel like it's been forever since I posted a new recipe, but I suppose it's only been a little over a week. Tonight, Mike and I tried a “new” recipe from our March 2010 issue of Food Network Magazine, Chicken Korma.

Oh...my...goodness...was this tasty or what? Let me tell you, we thought it was delicious. I've heard about layering flavors on various cooking shows we watch, and Mike and I agreed that this was a prime example.  It did take us slightly longer than the 35 minutes cook time posted in the magazine, but we think that’s partly because we multitask and partly because we cook with electric heat instead of gas.

We made the recipe almost exactly as described, with two exceptions. We found ground chicken was sold only in 1-pound increments, so we used the entire pound and added a little extra coriander and cumin (the latter of which is one of our favorite spices.) The other exception is that we couldn't find pita bread without pockets, so we used Flat*Out bread, and simply heated it slightly in our toaster oven instead of a skillet.

I would also say that the garnishes of cashews and hot sauce are a must. We used salted cashew pieces and halves, and I would highly recommend using Sriracha hot sauce. For those like me who don't like too much heat, stick with Sriracha, but just cut down on the amount used.

Hope you enjoy this one...it’s definitely one of our new favorites!

Chicken Korma
1 large red onion, ½ sliced, ½ chopped
1 (1-inch) piece fresh ginger, peeled and thinly sliced
2 garlic cloves, smashed
½ teaspoon ground coriander
1 teaspoon ground cumin
Kosher salt
¼ cup vegetable oil
¾ pound ground chicken
¼ cup plain, low-fat yogurt, plus more for serving (we used Greek yogurt)
¼ cup frozen peas, thawed
¼ cup chopped fresh cilantro, plus more for serving
4 pocketless pitas
Chopped cashews and/or hot sauce for serving
Purée the chopped onion in a food processor with the ginger, garlic, coriander, cumin, ½ teaspoon salt and ½ cup water.
Heat the oil in a large skillet over medium-high heat. Add the sliced onion and cook until golden, about 4 to 5 minutes. Add the spice paste and cook, stirring, until slightly dry, about 8 to 10 minutes. Add the chicken and cook until opaque, breaking up the meat. Mix the yogurt with ¼ cup water. Add to the skillet and simmer over medium-low heat until the chicken is cooked through, 2 to 3 minutes. Add the peas and cilantro and season with salt.
Meanwhile, heat another skillet over high heat. Brush the pitas with oil, season with salt and toast in the skillet, about 1 minute per side. Divide the chicken mixture among the pitas. Top with more yogurt, cilantro, cashews and hot sauce.

Serves 4

Comments

  1. hjoyferg3/9/11, 8:49 PM

    Korma - namely Lamb Korma - is my go to meal at Indian restaurants. I've always been daunted by trying it myself because I never feel like I would be able to make it work like they do, but maybe I'll give this one a go & see if I can measure up :)

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