Chicken Korma

Total Time:
35 min
Prep:
17 min
Cook:
18 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 large red onion; 1/2 chopped, 1/2 sliced
  • 1 1 -inch piece ginger, peeled and thinly sliced
  • 2 cloves garlic, smashed
  • 1/2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • Kosher salt
  • 1/4 cup vegetable oil, plus more for brushing
  • 3/4 pound ground chicken
  • 1/4 cup plain low-fat yogurt, plus more for garnish
  • 1/4 cup frozen peas, thawed
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • 4 pocketless pitas
  • Chopped cashews and/or hot sauce, for garnish (optional)
Directions
  • Puree the chopped onion in a food processor with the ginger, garlic, coriander, cumin, 1/2 teaspoon salt and 1/2 cup water.

  • Heat the vegetable oil in a skillet over medium-high heat. Add the sliced onion and cook until golden, 4 to 5 minutes. Add the spice paste and cook, stirring, until slightly dry, 8 to 10 minutes. Add the chicken and cook until opaque, breaking up the meat. Mix the yogurt with 1/4 cup water, add to the pan and simmer over medium-low heat until the meat is cooked through, 2 to 3 more minutes. Add the peas and cilantro and season with salt.

  • Meanwhile, heat another skillet over high heat. Brush the pitas with oil, season with salt and toast in the skillet, about 1 minute per side. Divide the chicken mixture among the pitas. Top with more yogurt and cilantro. Garnish with cashews and/or hot sauce, if desired.

  • Photograph by Antonis Achilleos


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    This recipe is featured in:

    Healthy International Recipes