Indian Chicken Korma https://thewanderlustkitchen.com/wp-json/mv-create/v1/creations/10/print PREP TIME 2 hours 10 minutes COOK TIME 1 hour 15 minutes TOTAL TIME 3 hours 25 minutes Ingredients =========== For the Chicken Marinade =========== 3 pounds boneless skinless chicken breasts 2 teaspoons extra virgin olive oil 2 teaspoons garam masala 2 teaspoons curry powder 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper I made this with 8 venison steaks. Didn't measure spices, just pretty heavy seasoning with shakers on the spice jars. Added a good bit of oil after I placed all steaks in a gallon ziplock bag flat. It was enough oil to heavily coat everything (could see oil in the bag). Marinated overnight. Fried this up in the iron skillet with a brown crust. Cooked it medium rare/medium. The steaks by themselves were AMAZING. Do this again even without the sauce. Must try on a ribeye, or possibly beef ribs. =========== For the Sauce =========== 2 white onions, peeled and cut into quarters 6 cloves garlic, peeled 4 teaspoons curry powder 1 teaspoon ground turmeric 1 teaspoon garam masala 1 teaspoon salt 1 teaspoon black pepper 1/2 teaspoon ground coriander seed 1/2 teaspoon cinnamon 1/2 teaspoon cumin 1/4 teaspoon ground cardamom 1/8 teaspoon freshly grated nutmeg 3 tablespoons extra virgin olive oil 3 large tomatoes, diced small 1 tablespoon freshly grated ginger root 1/2 cup ground raw almonds 1 cup unsweetened canned coconut milk 1 1/2 cups plain low-fat yogurt 1/2 a small red chili, de-seeded and minced 1 tablespoon brown sugar (packed) Instructions ============ Drizzle the chicken with the oil and sprinkle on the garam masala, curry powder, salt and pepper. Massage into the meat and cover, leaving to marinate for at least 2 hours or overnight. Heat a grill pan over medium-high heat. Grill the chicken for 5-6 minutes per side, until cooked through. Meanwhile, make the sauce: place the onions, garlic, and 1 cup of water in the bowl of a blender. Puree until smooth. Measure out the spices (curry powder through nutmeg) into a small bowl. In a large saucepan heat 3 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the pureed onion mixture and cook for a 2-3 minutes, stirring constantly, until it begins to darken in color. Add the tomatoes, ginger, ground almonds, coconut milk, yogurt, red chili, pre-measured spices, and brown sugar. Stir well. Turn the heat down to low and simmer 30 minutes. Cut the chicken into bite-sized pieces and add to the pan; simmer for an additional 15 minutes. Serve with steamed basmati rice and/or naan. I used a whole serrano pepper. Thought it needed more heat so I shook some blue top on it later. It was not too hot for me or mandy, but mom and the boys were too much. Everyone really liked it though. I think it should have been sweeter. Used greek yogurt I had on hand, and 2.5 tomatoes. Couldn't taste the coconut milk really. It was good, but not quite what I remember at the restaurant. Mandy especially liked it though, but wants me to cook venison steaks without the sauce sometime. Nutrition Information Yield 6 Calories 734 Total Fat 33g Saturated Fat 12g Trans Fat 0g Unsaturated Fat 18g Cholesterol 204mg Sodium 905mg Carbohydrates 29g Fiber 5g Sugar 17g Protein 80g