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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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First let me say that I am NOT an expert on authentic Indian cuisine. That being said, LOL, whether this is a traditional korma or not, we enjoy this dish frequently. The longer you let it simmer the better the flavors will meld. You can even do this korma in the slow cooker which is another reason I enjoy making this dish. Love to do the fix it and forget it type thing. If you do however, brown the chicken and vegetables before adding them to the slow cooker Ingredients:
2 tablespoons olive oil |
3 large garlic cloves, finely sliced |
2 boneless chicken breasts, sliced |
1 cup button mushroom, sliced |
2 large carrots (sliced on bias) |
1/4 cup red pepper, finely chopped |
3 tablespoons tomato paste |
1 tablespoon fresh gingerroot, peeled and grated |
1 teaspoon ground cumin |
1/2 teaspoon ground cardamom |
1/2 teaspoon ground turmeric |
1/2 teaspoon chili powder |
1 1/4 cups coconut milk |
Directions:
1. Preheat saute pan to medium high heat.
2. Add oil and garlic and cook gently.
3. Add chicken, mushrooms, carrots and pepper and cook for 6 minutes.
4. Remove from heat and add to a side bowl.
5. Add tomato paste, spices, coconut milk and cook on low for 10 minutes (be sure not to bring to a boil as the milk will burn).
6. Add chicken, mushrooms, carrots and pepper back into the pan - simmer for 30 minutes.
7. Prepare basmati rice, if desired, (or rice of your choice) and serve chicken on top of the rice.
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