Chicken Korma
Serves: 2
Gideon Batz
1 January 1970
Based on User reviews:
50
Spice
44
Sweetness
52
Sourness
38
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 cloves
Garlic (smashed)1 tsp
Ground Coriander1 tsp
Ground Cumin1360 g
Ground Chicken1 cup
Pea (frozen, thawed)Directions:
1
Puree the chopped onion in a food processor with the ginger, garlic, coriander, cumin, 1/2 teaspoon salt and 1/2 cup water
2
Heat the vegetable oil in a skillet over medium-high heat
3
Add the sliced onion and cook until golden, 4 to 5 minutes
4
Add the spice paste and cook, stirring, until slightly dry, 8 to 10 minutes
5
Add the chicken and cook until opaque, breaking up the meat
6
Mix the yogurt with 1/4 cup water, add to the pan and simmer over medium-low heat until the meat is cooked through, 2 to 3 more minutes
7
Add the peas and cilantro and season with salt
8
Meanwhile, heat another skillet over high heat
9
Brush the pitas with oil, season with salt and toast in the skillet, about 1 minute per side
10
Divide the chicken mixture among the pitas
11
Top with more yogurt and cilantro
12
Garnish with cashews and/or hot sauce, if desired
13
Photograph by Antinos Achilleos