Chicken Korma

This is an easy way to try making an Indian dish for the first time- and it's healthy and delicious! (no guarantee on how authentic it is though) We got the recipe from Food Network but altered it slightly to add more flavor.  The ground chicken is a lean protein, but the yogurt adds just the right amount of creaminess to the spicy mixture.  It's not a "hot" spicy dish but you can add heat to it if you wish with your favorite hot sauce or cayenne pepper.

Ingredients:

1 large red onion; 1/2 chopped, 1/2 sliced

1 two-inch piece ginger, peeled and thinly sliced

2 cloves garlic, smashed

1 t ground coriander

2 t ground cumin

1/2 t crushed fenugreek seeds

dash of cayenne pepper

Kosher salt

1/4 cup vegetable oil, plus more for brushing

1 lb ground chicken or turkey

1/2 cup plain non-fat Greek yogurt, plus more for garnish

1 cup frozen peas, thawed

1/4 cup chopped fresh cilantro

4 large pitas (or 8 small)

Chopped cashews and/or hot sauce, for garnish (optional)

Directions:

In a food processor, combine the chopped onion, ginger, garlic, and spices with the 1 teaspoon salt and 1/2 cup of water.  Blend until a thick paste has been formed.

In a skillet, heat vegetable oil over medium-high heat.  Add the sliced onion, and cook for about 5 minutes until golden.  Add the spice paste and cook until most of the moisture is gone, for about 8-10 minutes longer. 

Next, add the meat with one more teaspoon of salt, and break it up as it cooks .  When the chicken is cooked through, add the yogurt, mixed with 1/4 cup of water.  

 

Cook for about 3-4 minutes longer and then add peas and cilantro.  Taste for more salt, and add some freshly ground pepper.  You may choose to add hot sauce here, or wait to have it as a topping.

Meanwhile, brush your pitas with olive oil and toast in a separate skillet over high heat until the outside is warmed.  Serve the chicken in the pita like a taco, and garnish with yogurt and hot sauce.   This dish would also go great over rice!