Chicken Korma with Rice

Chicken Korma with Rice

Ingredients

Chicken + Marinade (8-10 servings)

  • 3 pounds boneless skinless chicken breasts and thighs
  • 6 tablespoons greek yogurt (or plain yogurt)
  • 2 garlic cloves, minced
  • 2 teaspoons garam masala
  • 1 tablespoon ginger, minced
  • 0.5 teaspoon ground turmeric
  • 2 teaspoons cayenne pepper

Korma Sauce (8-10 servings)

  • 2 tablespoons coconut oil
  • 1 large white onion, sliced
  • 0.5 cup unsalted cashews, ground
  • 6 cloves garlic, minced
  • 340g greek yogurt (plain yogurt also ok)
  • 1.5 tablespoons curry powder
  • 1.5 teaspoon ground cardamom
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 0.5 teaspoon ground coriander seed
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground cumin
  • 0.25 teaspoon ground nutmeg
  • 1 big can diced tomatoes
  • 1 can coconut milk (14oz can)
  • 1 tablespoon fresh ginger root, minced
  • 1 tablespoon maple syrup
  • 1 dried chili pepper, minced

Rice (4 servings)

  • 1 cup basmati rice
  • 1/4 cup frozen peas
  • 1/2 cinammon stick
  • 1/2 teaspoon cloves
  • 1/2 tablespoon clarified butter

Directions

Chicken + Marinade

  1. Combine all the marinade ingredients in a bowl.
  2. Add the chicken to a glass container with the marinade and mix. Marinade for many hours, up to 1 day.

Korma Sauce

  1. Heat 1 tablespoon coconut oil on medium in a dutch oven or large skillet. Add onions and sauté until onions are golden brown, 12-15 minutes.
  2. Stir in the ground cashews and garlic and cook for 1 minute.
  3. Transfer onion/garlic/cashew mix to a blender/ninja. Add all yogurt and some coconut milk (needs enough liquid to blend), blend it until its smooth.
  4. Combine the spices into a bowl: curry, turmeric, garam masala, salt, pepper, coriander, cinnamon, cumin, cardamom, nutmeg.
  5. In the same dutch oven/skillet, add 2 tablespoons coconut oil (still medium heat). When the oil is heated, add the spices and toast for 1 minute.
  6. Add in the yogurt/onion/cashew puree, cook for 2-3 minutes, stirring constantly, until it starts to darken.
  7. Stir in the tomatoes, the rest of the coconut milk, dried chili, maple syrup, and ginger.
  8. Reduce heat to low, simmer for at least 30 minutes, stirring occasionally.

Rice

  1. Melt the clarified butter in a pot over medium heat.
  2. Add the cinammon and cloves and cook for a few minutes.
  3. Add the rice, toast it for a few minutes. Occasionally shake/stir it to make sure the butter and spices are evenly distributed.
  4. Add the water, cover the pot, increase heat to high until boiling.
  5. As soon as the rice boils, reduce heat to low and simmer with the lid on for 15-20 minutes.
  6. Stir the peas into the rice, remove from heat, cover the rice.

Chicken

  1. Preheat the grill to medium for 10-12 minutes.
  2. Brush the grates with coconut oil.
  3. Put the chicken on the grill, cover, grill for 4 minutes.
  4. Quickly move the chicken to the side or off of the grill. Brush the hot grates with more coconut oil, then add the chicken back on the oiled grates, cooking on the other side for another 4 minutes.
  5. Remove the chicken from the grill (boneless thighs should be done by now).
  6. Serve the chicken with korma sauce on it, next to the rice.

Notes

  • Sauce:
    • Don't use too much fresh ginger, it can overpower the other flavors.
    • Cardamom can be adjusted to taste: Mike & Christina love the flavor and use 1.5 teaspoons, but less can be used.
  • Grilling:
    • Coconut oil works better than olive oil, but either is ok.
    • Make sure to use enough oil on the grill, including when flipping the chicken. The marinade will cause pieces of the chicken to stick to the grill otherwise.
  • Side dish: cucumber + heirloom tomato + onion + mint + lemon salad (recipe coming soon).
  • Also serve with naan + butter.
  • Reheating: combine the korma sauce + chicken in the oven. Microwave the rice.
  • Chicken + rice original recipe
  • Greek yogurt works fine, can also try regular yogurt.

Nutrition

  • Chicken, per serving: 238 calories / 14.5g fat (55%) / 0.5g carbs (2%) / 26g protein (43%)
  • Korma sauce, per serving: 203 calories / 14.8g fat (66%) / 11.4g carbs (22%) / 6g protein (12%)
  • Rice, per serving: 200 calories
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