This is a mild and creamy, very decadent way of eating chicken. The marinade alone is out of this world. Just wazz it in your blender and you have a marinade or topping or salad dressing that is a total flavor explosion. Spices and lemon and yogurt. It is so fresh and zingy.
You can serve this dish with a fresh salad with a yogurt dressing (or make extra marinade and use that thinned down) quinoa or rice. If you like Indian food, you will love this recipes. I like to eat it with vegetables instead of chicken (cauliflower, peas and diced potato or a little spinach thrown in).
It really is easy to make although it looks like there are lots of ingredients. Once you get the spices you can make this dish over and over again. I know you won’t get tired of this. It’s too tasty.
Uses inspired comments by the wonderful Jamie Oliver.
1 lb Free Range Chicken Breasts – Diced
For the marinade:
1 inch Ginger
4 whole cloves Garlic – Peeled
1/2 Lemon – Juiced
1 Tbs Garam Masala
1/2 Cup Greek Yogurt
Freshly Ground Sea Salt and Black Pepper
For the Korma Sauce
2 Tbs Butter or Ghee for a more authentic taste
1 Large Onion
1 Tbs Cardamom Pods
1 Cinnamon Stick
3 Cloves
1 Bay Leaf
1 Dried Red Chili
1 tsp Dried Corriander
1 tsp tumeric
1 Tbs Fresh Ginger – Grated
6-8 Garlic cloves = Crushed
1/4 Cup Almond Flour
Honey – Optional for sweetness
Pinch Saffron
1/2 Cup Greek Yogurt
1/2 Cup Heavy Cream
Put ingredients for marinade in a blender and blend until you have smooth paste. Marinate the chicken 4-6 hours, or over night if possible.
Cook chopped onion in butter, in a large skillet until they have caramelized and then puree until smooth.
Add all dry spices and cook for 4-5 minutes stir often. You may need more butter.
Cook marinated chicken in butter in a separate pan until browned on both sides.
Add remaining ingredients except cream and gently, on low, simmer for 20-30 minutes.
Add cream and gently cook until warmed.
Serve with rice or quinoa and Salad with Yogurt Dressing
