Chicken Korma

I have a relatively unhealthy obsession with Asian food. Not unhealthy like I eat mounds and mounds of it (not that I couldn't), but unhealthy that I would be completely fine with having it every single day for quite some time. Pretty sure I would be a prime candidate for a 12-step program.

The good thing about Asian food is that it is relatively easy to prepare at home. Several dishes have a lengthy list of ingredients, but they all come together pretty effortlessly.

Korma is a Northern Indian curry. It includes yogurt and nut or seed pastes/meals. They can be made vegetarian or not and the protein included can be changed to suit any tastes. Chicken was cheap this week, so I went that route.

Chicken Korma
serves 4

1 T. canola oil
1 red onion, sliced into rings
4 garlic cloves, minced
1 sweet potato, diced
2 tsp. garam masala
1 tsp. cumin
1/4 tsp. cayenne pepper
2 large chicken breasts, cut into bite-sized pieces
1 1/4 c. chicken stock
1/4 c. plain yogurt
1/2 c. almond meal (make it yourself by whirring some raw almonds in the food processor until it resembles course flour)
1 head broccoli, florets removed and stems discarded
1 c. snow peas

cooked brown rice, to serve

Heat oil over medium-high heat in a wok or deep sided skillet. Cook the onions, stirring constantly, for 2-3 minutes. Add garlic and cook 1 minute.

Add chicken and stir-fry for 4-5 minutes, until browned. Stir in garam masala, cumin and cayenne pepper. Cook for 1 minute, until fragrant.

Add stock, yogurt and almond meal. Bring to a boil, then reduce heat to medium-low. Simmer 8-10 minutes until sauce is creamy and the chicken is thoroughly cooked.

Add broccoli and pea pods and cook for another 3-4 minutes. The vegetables should be tender-crisp.