Tuesday, April 20, 2010

Chicken Coconut Korma

This is actually Shane's recipe

Chicken Coconut Kurma


1 lb. (or package) of Chicken cut into bite size pieces and rubbed lightly with salt

3 Tablespoons of Olive oil

1/2 to 1 Onion (whatever you prefer)

2 cloves of crushed Garlic

1 Tablespoon of Curry

1 teaspoon of Garam Marsala (added more later to taste but didn't measure. Probably 2 tea total)

1 can of Coconut milk

One tomato (I didn't use the center portion with the seeds)

1/4 cup or handful of cashews

Add oil and heat on until smoky. Add salted Chicken to the pan set at Med/High. Remove chicken from the pan.

Cook Onions. Add Garlic and Spices and simmer for 11 minutes. Add Coconut Milk. Return the Chicken to the pan. Add Tomatoes and simmer for 30 minutes stirring occasionally

Bake Cashews for 5 minutes at 350 degrees.

Transfer Kurma to a plate and add cashews on top.

Make rice to put the Kurma on top of. I used Basmati rice and flavored it with some spices.