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Mar 27 2009
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Saffie’s Chicken Korma

 

 

 

 

  • 6 Boneless skinless chicken breasts
  • One large Onion
  • 3 tablespoons olive oil
  • 2 teaspoons garam masala
  • 2 garlic cloves or 2 tsp minced garlic in jar
  • 1 inch fresh ginger chopped or 3 tsp minced ginger in jar
  • 2 teaspoons ground cumin
  • 2 teaspoons ground cardamom
  • 1 teaspoon coriander - optional
  • 1 teaspoon ground turmeric
  • 1 teaspoon cayenne red pepper (or more)
  • 5 oz – whipping cream
  • 1 can unsweetened coconut milk

 

Sauté onion in olive oil and add chicken chunks.  Cook until chicken is white… don’t brown

 

Add all of the spices and simmer on low for 15 minutes…

 

At this point, you can put in the refrigerator if you are making ahead… 

 

Or…you can add the whipping cream and coconut milk to your desired thickness of sauce…   simmer for another 15 minutes

 

Add teaspoon of salt

 

Serve over rice