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Chicken Korma (Murgh Korma)
Chicken Korma from Foodland Ontario.
Cutting the chicken thighs into bite-sized pieces reduces the cooking time of this popular Indian stew. No need to peel the ginger before chopping. Serve over basmati rice sprinkled with chopped fresh coriander, if desired.
Preparation Time: 15 minutes
Cooking Time: 40 to 45 minutes
Serves 4 to 6
1 tbsp (15 mL) each ground coriander and ground cumin
1 tsp (5 mL) turmeric
1 tsp (5 mL) each salt and black pepper
1/2 tsp (2 mL) cayenne pepper
2 lb (1 kg) boneless skinless Ontario Chicken Thighs
1/4 cup (50 mL) vegetable oil
2 medium Ontario Onions, chopped
4 cloves garlic, minced
1 tbsp (15 mL) finely chopped gingerroot
2 bay leaves
8 whole green cardamom pods (optional)
1 cup (250 mL) canned crushed tomatoes
1 cup (250 mL) sodium-reduced chicken broth
1/4 cup (50 mL) whipping cream (35%)
Chopped fresh coriander (optional)
In large bowl, combine coriander, cumin, turmeric, salt and black and cayenne peppers. Cut chicken thighs into 2 or 3 pieces; toss with spice mixture to coat.
In deep nonstick large skillet, heat oil over medium heat; cook onions until browned, about 10 minutes, stirring occasionally. Add garlic, ginger, bay leaves, and cardamom pods (if using); cook 5 minutes. Add chicken; cook, stirring until lightly browned, about 5 minutes.
Add tomatoes and broth; bring to boil. Reduce heat, cover and simmer for about 15 minutes or until juices run clear when chicken is pierced. Add cream; cook, uncovered, 5 minutes. Serve sprinkled with coriander (if using).
1 Serving (when recipe serves 6):
PROTEIN: 36 grams
FAT: 15 grams
CARBOHYDRATE: 9 grams
FIBRE: 2 grams