Chicken Korma

Ingredients
6-8 ounces Greek yogurt
1 inch fresh ginger, peeled and minced
3 cloves garlic, minced
3-4 boneless skinless chicken breasts, cut into small pieces
2 sweet onions, roughly chopped
1 jalapeno pepper, seeded and roughly chopped
1 teaspoon salt
3 tablespoons olive oil
1 ¹⁄₂ teaspoons turmeric
1 teaspoon paprika
2 teaspoons ground coriander
3 bay leaves
2 large vine-ripened tomatoes, chopped
1 tablespoon tomato paste
1 (14 ounce) can coconut milk
3 tablespoons ground almonds
2 teaspoons garam masala
1 teaspoon ground cumin
¹⁄₂ cup fresh cilantro, roughly chopped

Instructions
1. Place yogurt, half of garlic, half of ginger, and chicken into a ziptop bag or plastic container with lid.  Mix and refrigerate for 2 to 24 hours. 

2. Place onion, remaining ginger and garlic, jalapeno, and salt in food processor and blend until smooth. 

3. Heat oil in large skillet over medium-high heat.  Pour onion mixture into skillet.  Bring to low boil, reduce heat, cover and simmer 15 minutes.  Remove lid and continue cooking for another 5-10 minutes, stirring often. 

4. Add turmeric, paprika, coriander, bay leaves, tomatoes and tomato paste.  Increase heat to medium-high and cook, stirring, 3-5 minutes.  Add chicken and marinade.  Cook, stirring, for 10 minutes.  Add coconut milk, almonds, garam masala, and cumin, stirring to combine.  Reduce heat and simmer for 20 minutes.  Sprinkle with cilantro before serving. 

Comments
This recipe is from TasteInspired.  All three of us love Indian food so I’m always keeping my eyes open for good looking recipes.  This recipe is not only good looking, it’s also good tasting!  We all enjoyed the curry and I wished that I had doubled the recipe in order to have more leftovers.  This is a nice, mild curry – a great introduction for curry initiates.

I served it with a mixture of basmati and texmati rice.

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