This was a very tasty curry. However, I'm a bit spoiled for any other Korma than that Murgh Korma that I posted last October. It seduced me and I haven't been able to shake how I felt when it was around. That said, this is still tasty in its own right. The original recipe called for a sweet curry paste, which I switched out for a spicy one...because I already had it in the pantry and I was just too lazy to make any from scratch. So, with everything else in the house, this made a pretty darn tasty quick meal...with a few leftovers for Mexi to take to work the next day.
Chicken Korma
slightly adapted from Jamie's Food Revolution
serves 4-6
1¾ lb. skinless chicken breasts, cut into 1" chunks
2 medium onions, finely sliced
1 fresh green chile, seed & diced fine
thumb-sized piece of ginger, peel & finely chop
small bunch of cilantro
1 (15 oz.) can garbanzo beans, drained
olive oil
butter
¼ c. hot curry paste, red
1 (14 oz.) can coconut milk
small handful of sliced almonds
2 heaping Tbs. unsweetened, shredded coconut
sea salt & freshly ground black pepper
~2 c. plain yogurt
1 lime, cut into wedges for serving
Separate the cilantro leaves from the stems. Chop the stems fine and set leaves aside.
Put a large, deep pan or Dutch oven over high heat and add a couple glugs of oil and a pat of butter. Add onions, chile, ginger, and cilantro stalks. Stir often enough so that it doesn't burn, but turns golden, ~10 minutes. Add curry paste, coconut milk, half your sliced almonds, drained beans, coconut, and chicken. Half fill the empty can with water, pour into pan, stir everything around and bring to a boil. Cover, lower heat to a simmer and cook for ~30 minutes. Check from time to time to make sure it is not drying out...add a bit more water if needed. Season with salt and pepper, if needed (be sure to check first, because mine didn't need any further seasoning).
Serve over hot rice, dolloped with yogurt. Garnish further with the cilantro leaves, remaining almonds and lime wedges.
