Indian Spiced Chicken Korma with Almonds and Raisins
Kormas are the family of Indian dishes laced with yogurt, dried fruits and nuts. Experiment with different combinations like pistachios or dried apricots.
|2||lb||chicken thighs (boneless, skinless and cut in half or thirds)|
|1||c||sweet onions (diced)|
|1 1⁄2||tsp||garlic (minced)|
|1⁄3||c||toasted sliced almonds|
|1⁄3||c||golden raisins or currants|
|1⁄2||c||Stonyfield Organic Whole Milk Plain Yogurt|
|1||tbsp||mint (leaves washed and coarsely chopped)|
|1||tbsp||cilantro (leaves washed and coarsely chopped)|
|Salt and pepper to taste|
Heat a braising pan or large heavy sauce pot over medium high burner and when hot add oil.
Season chicken with salt and pepper and add in batches to hot pan.
Add just enough to cover the bottom of the pan in a single layer.
Brown and flip.
Brown second side and remove from the pan.
Add a little oil if necessary and repeat until all chicken is seared.
Remove all but 1-2 tb cooking fat from pan and add onions, carrots, ginger and garlic and sauté until lightly caramelized about 3-4 minutes.
Lower heat and add spices.
Stir frequently and cook until spices become very fragrant.
Add broth, almonds and the seared chicken.
Bring to a boil then simmer gently until chicken is tender, approximatly 20 minutes.
Mix together cornstarch and water.
Whisk into simmering chicken.
Return to a boil to thicken.
Turn off heat, add raisins and stir in yogurt and herbs.
Adjust seasoning if necessary.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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