mom's korma

So here's my first recipe giveaway. Eight other people who ate it last night can't be wrong. Chicken korma, this is probably a low fat variety than the type you would find at an Indian restaurant. Also my measurements of spices are imprecise, but somehow I get it right :) although one noted blogger, may remember my last meal I made where I poured too much salt. Anyway, I'm an intuitive cooker, so if it starts looking too dry, add water.

1 onion, diced
1/2 tsp of coriander
1/2 tsp of cumin
cayenne to taste
1/2 cup of blended ginger, onion, and garlic (this can't be powder, it has to be freshly grounded in a blender or food processor; equal parts each)
1 cup of plain yogurt
3 lbs of boneless skinless chicken breasts, in chunky cubes


Saute the chopped onion in oil or butter (1 tbsp). Add spices to cook in with the onions. Once the onion is clear, pour in the ginger/garlic/onion masala, simmer for 10 minutes. Add in chicken, when it starts to simmer, lower the heat. Stir in the yogurt, cook until chicken is done. If the curry gets too dry, add in water while cooking.

Serve with rice.
Serves 10 people.

For a salad beforehand, I recommend Whole Food's Apricot Feta Green Salad.