Chicken Coconut Korma

Main Courses · Provided by Clark J. Madsen

Ingredients

• 3 Chicken Breasts
• 1 1/2 TSP Salt
• 2 TSP Ground Cumin
• 1 1/2 TSP Ground Coriander
• 1/2 TSP Turmeric
• 1 TSP Cayenne

• 1 TSP Vegetable Oil
• 3 TSP Garlic (minced)
• 1/2 TSP Ginger
• 2 Medium Tomatoes (lightly blended, or 1 can diced tomatoes)
• 4 TBS Plain Greek Yogurt
• 3/4 Cup Water
• 14 Ounces Coconut Milk
• 1 TSP Garam Masala = 1 part Cumin and Cardamom plus 1/4 part Allspice, Black Pepper, Coriander, Cloves, Nutmeg

Instructions

1. Put the chicken (that has been marinating in the spices) into a large fry pan over medium heat until cooked through.
2. In a large sauce pan, put the oil, garlic, and ginger over medium heat until it starts to simmer. Then add the remaining spices (except salt and masala) and simmer for another minute. After that, add the tomatoes and simmer for 3 to 4 minutes. Add the yogurt and blend in with a wire whisk. Then add the cooked chicken pieces, the ¾ cup water, and salt. Bring to a boil, then cover and simmer for 20 minutes.
3. Stir in the coconut milk and garam masala then simmer uncovered, stirring occasionally, until the sauce becomes fairly thick. Serve with rice.