Thursday, September 27, 2012

Chicken Korma


5 boneless, skinless chicken breasts (about 7 oz. each), cut into bite-sized pieces
1 tbsp. olive or coconut oil
1 large yellow onion
5 garlic cloves
3-4 pods cardamom
1 tsp. ground ginger
1/4 tsp. allspice
1/4 tsp cinnamon
1/2 tsp coriander
1/2 tsp cloves
1/2 tsp mustard seeds
1 tsp. cumin
1 tsp. turmeric
1 tsp. chili powder
1 tsp. garam masala
1/4 cup tomato sauce
1/2 cup chicken broth
1/2 cup light coconut milk
1 cup roasted cashew pieces, no added salt
1/2 cup non-fat, plain Greek yogurt
Salt to taste


1. Saute onions, garlic and cardamom in olive or coconut oil until onions translucent.
2. Add remaining spices.
2. Add chicken until mostly cooked.
4. Add remaining ingredients EXCEPT for the yogurt. Cook until chicken is cooked through.
5. Remove from heat and stir in yogurt and salt to taste.
6. Serve over basmati or brown rice and/or with clean eating naan. Can use quinoa instead if you are gluten free.

*caveat: this dish can easily be made dairy free by omitting the yogurt and adding more coconut milk or a soy based yogurt. Check yogurt for gluten contents

1 comment:

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