Chicken Coconut Korma

photo credit: S.K.

Overview

  • Yield: 6 servings
  • Marinade Time: 1-3 hrs
  • Cook Time: 15 mins
  • Total Time: 1-3 hrs

Ingredients

  • 2 - 3 chicken breasts skinless, boneless, cut into 1 inch pieces

Chicken Marinade:

  • 1 C coconut cream

  • 1/2 tsp salt

  • 1/2 tsp coriander

  • 1/2 tsp turmeric

  • 1 tsp cinnamon

  • 1 tsp cumin

Sauce:

  • 2 Tbsp butter

  • 1 small onion diced

  • 4 tsp garlic minced

  • 1/2 tsp fresh ginger or use 1/4 tsp dried ginger

  • 1/2 tsp turmeric

  • 1/4 - 1/2 tsp red pepper flakes more or less depending on heat desired

  • 1/2 tsp cinnamon - up to 1 tsp, to taste (this can easily dominate the other spices)

  • 1 tsp salt

  • 1 tsp ground coriander

  • 1 15 oz. can diced tomatoes

  • 1 15 oz. can coconut milk

  • 1/2 Cup cashews

  • Cilantro for garnish

Method

  1. Mix together coconut cream and marinade spices.
  1. Add chicken.
  1. Marinade 1-3 hours
  1. Cook chicken along with marinade in frying pan until cooked through
  1. Melt butter in another pan.
  1. Add onion, garlic and ginger. Cook until onions are soft.
  1. Add in spices, stir to combine. Cook for 1-2 minutes
  1. Add in tomatoes, coconut milk.
  1. Bring to a boil and then simmer for 10 minutes.
  1. Add chicken
  1. Serve over rice and garnish with cilantro and cashews

Adapted from

Chicken Coconut Korma

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