Chicken Korma

Here is our Chicken Korma recipe, which we enjoyed tonight w/ the leftover Veggie Korma from last week.

Chicken Korma

1 pkg boneless, skinless chicken thighs (we use Just Bare) or one whole chicken, cut up
1 can coconut milk
1 tbs lemon juice
1 tsp tumeric
1 clove garlic

2 tbs olive oil
1 onion, diced
2 cloves garlic, diced
1 tbs minced ginger
1 piece cinnamon stick (3-4 inches)
5 cloves garlic
5 cardamom pods
1 tbs coriander
1 tsp cumin
1/2 tsp chili powder
1 tsp salt
1 1/2 T shredded coconut
2 tbs toasted almonds for garnish
cilantro for garnish

Combine the coconut milk, tumeric, lemon juice, garlic and marinade the chicken in it overnight.
Saute the onion, ginger, garlic in the oil. Add the spices (cinnamon through salt) and saute 30 seconds or until fragrant. Stir in the chicken and coconut mixture, sprinkle w/ coconut, and bring to a simmer. Cover and simmer gently for 45 minutes. Serve over rice, garnish w/ almonds and cilantro.