Kat’s Korma-licious Chicken

15 03 2011

Ken says this recipe is a “Massive Do-Over” !! A traditional korma is pretty high in fat, given the coconut milk and the rich almond meal and ghee. Moreover, you are suppose to marinate the chicken in a garlic-ginger-yogurt mixture for 24 hours. I am a planner, but I didn’t get it together to do it.
I wanted a korma that tasted complex but could be made in one pan when you get home from work. I love Indian food but I also don’t want to get ‘ghee butt’ from all that wonderful clarified butter. I feel this is a really good compromise and it was just SO DARN delicious. Move over West African peanut stew, you’ve been replaced !

OH.. i will mention this product !! Coconut milk powder, which I bought in Little India, but can be found at any bulk store is going to be a GO TO ingredient for awhile. Add some powder with some warm water and get instant coconut milk without a lot of the fat. Some of my custards will benefit from this exotic twist and the ICE CREAM.. hello coconut ice cream. *claps hands* i cant wait !
GO GET SOME ! and use it anywhere canned coconut milk is asked for. The powder to water ratio is on the back of the box !


Kat’s Chicken Korma

* 14 oz Chicken Breast, chopped in chunks
* 1 tbsp Fresh Ginger Root
* 3 garlic cloves, chopped
* 1 tsp turmeric
* 1 healthy squirt of hot cock sauce
* 1/2 cup Yogourt, greek or not
* 2 small Onions, Chopped
* 1/4 fresh cilantro
* 1 tbsp Vegetable Oil
* 1 tsp Garam Masala
* 2 tbsp Almond Meal
* 2 tbsp Lemon Juice
* 1/4 cup Coconut Milk Powder
* 1/4 cup Water
* 1/4 cup Tomatoe Paste
* 1 stalk Fresh GREEN ONIONS

Pull out a deep saute pan and heat oil. Add onions and saute until limp, add garlic, chopped fresh ginger, and fresh cilantro and stir occasionally. Before you add the raw chicken, lean over pot and have a huge sniff.. it should smell delicious.
Add chicken and saute. The smell is delish. This is when I ignore the chicken and make our lunches for the next day.

Add spices once the chicken is finished and let the spices cook and warm for 3 minutes. Add the tomato paste and let the raw-ness of it cook off as well. Dump in the yogurt, coconut milk, water, almond meal and lemon juice. Stir and let the flavours simmer for 10 minutes on low.
Looking GOOD !

Ready to eat ! Ken’s plate in the foreground, mine in the background. I served this with a dollop of yogurt, and some raw crunchy spinach on the side. I love mixing spinach into something hot, and the korma sauce sort of wilted the spinach. SO delicious !

Nuts on this dish are FABULOUS compared to regular korma, which can average 18 to 30 grams of fat per serving. OUCH ! This makes 5 – 1/2 cup servings or 2.5 cups of chicken korma. Nuts quoted are without yogurt topping.
Calories 263
Total Fat 11.52g
Total Carbohydrate 15.4g
Dietary Fiber 1.68g
Protein 22.78g

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