Chicken Korma

Recipe posted by moongoddess from LCT Forum

I had Indian food the other night and decided to do more of it low-carb style. Since we are posting some we like, I am adding my chicken korma to the mix.

This recipe features a mildly spiced cream sauce, typical to the Mogul region of Northern India.

1 small onion, finely diced

3 boneless skinless chicken breasts, cut into 2” strips

1 cup coconut milk

1 Tbsp ginger root, finely shredded

1 Tbsp garlic, finely minced

3 Tbsp vegetable oil

3 bay leaves

1 stick cinnamon

6 green cardamom pods

3 whole cloves

1 tsp ground coriander

½ tsp ground cumin

½ tsp salt

Heat the oil in a large skillet. Add bay leaves, cardamom pods, cinnamon and cloves and fry until fragrant and crackling, taking care not to over-brown the spices.

Add onions and sauté until lightly browned.

Add cumin and coriander, stirring thoroughly to blend.

Add chicken pieces and sauté until lightly browned.

Add coconut milk and salt, stir to blend, and simmer for about 20 minutes, until chicken is tender and sauce is slightly thickened.

Remove the whole spices (cinnamon stick, bay leaves, cloves and cardamom pods).

Makes 4 servings.