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Chicken Korma Recipe

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This recipe for Chicken Korma is from Pass the Salt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large red onion: ½ chopped, ½ sliced
1 1-inch piece of ginger, peeled and thinly sliced
2 cloves of garlic, smashed
½ tsp ground coriander
1 tsp ground cumin
Kosher Salt
¼ cup vegetable oil, plus more for brushing
¾ pound ground chicken
¼ cup plain low-fat yogurt
¼ cup frozen peas, thawed
¼ cup chopped fresh cilantro
4 pocketless pitas
Directions:
Directions:
1. Puree the chopped onion, ginger, garlic, coriander, cumin, ½ tsp salt and ½ cup water.
2. Heat vegetable oil in a skillet over medium-high heat. Add the sliced onions and cook until golden, 4 to 5 minutes. Add the spice paste and cook, stirring, until slightly dry, 8 to 10 minutes set aside. In a separate skillet cook the chicken until opaque, breaking up the meat. Mix the yogurt with ¼ cup water, add to the pan and simmer over medium-low heat until the meat is cooked through, 2 to 3 more minutes. Add spice paste, peas and cilantro and season with salt and pepper.
3. Meanwhile, heat another skillet over high heat. Brush the pitas with oil, season with salt and toast in the skillet, about 1 minute per side.
4. Divide the chicken mixture among the pitas.
5. Top with sour cream, cheese, cashews, walnuts, cilantro, and hot sauce.

 

 

 

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