Thursday, May 7, 2009

Chicken Korma, Tadka Daal, Onion & Garlic Kale with Jasmine Rice

Chicken Korma (sort of authentic but not really)

3 tablespoons olive oil
3 tablespoons butter
2 large onions, chopped
6 tablespoons plain yogurt
2 tablespoons mango chutney
4 cloves garlic, minced
2 teaspoons turmeric powder
1 teaspoon chili powder
2 teaspoons garam masala
2 teaspoons salt
4 boneless skinless chicken breast halves, chopped
1/3 cup sliced almonds

Preheat oven to 350. Lightly grease a 2 quart baking dish.
Heat oil and butter in a skillet over medium heat. Cook onions in oil until soft.
Place onion, yogurt, mango chutney, garlic, turmeric, chili powder and garam masala into the bowl of a food processor. Process into a smooth sauce; it should be about the consistency of thick cream. Add a bit of water or yogurt to thin it if needed. Spread chicken into prepared baking dish, and pour the onion sauce over the chicken.
Bake in preheated oven for 30 minutes, or until the chicken is cooked through. Sprinkle sliced almonds over the top, and serve.
Sear chicken in cast iron skillet to seal in flavor. Cook onions and garlic in a pot with a little olive oil. Toast spices if needed. Add yogurt, mango chutney, turmeric, chili powder, garam masala. Place chicken in pot on top of onions and garlic. Top with spiced sauce mixture and thin with water as needed. bring to a boil, reduce heat and simmer til chicken is cooked thru and sauce thickens.

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