Nilgiri Chicken Korma

Servings

Serving size

about 2 1/2 cups

COOKING TIME

120 minutes

This recipe can easily be multiplied and makes great leftovers.

Serve with Brown Rice or Jasmine Rice or Low Sodium Jasmine Rice

Ingredients

2 tsp. Olive oil

2 medium White onions (finely diced)

2 clove Garlic, raw (finely minced)

1 Tbsp. Ginger root, raw (finely minced)

16 ounces Boneless, skinless chicken thighs

2 1/2 cup Water

1/2 tsp., ground Ground cardamom (remove shell and discard)

1/4 tsp. Ground cloves (3 whole cloves)

1/2 tsp., whole Black pepper (5 whole peppercorns)

1 tsp. Garam masala

1/2 tsp. Ground cinnamon

1/2 cup Coriander (cilantro) leaves, raw

2 Tbsp. Fresh mint

1/2 cup Lite Coconut Milk

1 pound Red potatoes (cut into 1/2 inch chunks)

1/4 tsp. Salt

Instructions

Place a large skillet over medium high heat and add the olive oil, then swirl and add the onions.

Cook for about 5 to 7 minutes, until the onions begin to turn brown. Stir frequently.

Add the garlic and ginger and cook for about 2 minutes. Stir frequently.

Add the chicken and cook for about 5 minutes until lightly browned. Adjust the heat so that the onions brown but don't burn.

Add the water and reduce the heat to medium.

Crush the cardamom, cloves, and peppercorns in a mortar and pestle or blend in a blender to a powder.

Add the powdered spices to the pan with the garam masala and cinnamon.

Simmer over medium low heat for an hour. Stir occasionally.

Remove 1/2 cup of the sauce to a blender. Add the cilantro and mint and puree until smooth. Set aside.

Add the coconut milk, potatoes, and salt.

Simmer for another 30 minutes until the potatoes are tender.

Add the cilantro and mint mixture. Stir well and serve over Brown Rice.

Serve this recipe with one of these starch side dishes.

Brown Rice

In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…

Jasmine Rice

In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…

Low Sodium Jasmine Rice

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Special Diet Information

Click on the icon for information.

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

Recipe Notes

I first had this curry at a restaurant in London. It was, unlike a lot of curries, not a strong, spicy, in-your-face flavor. The spices were more subtle and I fell in love immediately.

The version I had was spicier than this one, and when I was researching and developing this version I found that most recipes do call for chilies. I decided not to include them as I wanted less heat and more spice. The result is really great: the sauce comes out quite subtle, but rich and flowery. Feel free to add some peppers – I think that it will equally great – but for me this works.

There was no consistency on when to add the cilantro. Some recipes add it early in the dish and others later. I chose later because I did not want that flavor to cook away, and the fresh green cilantro and mint really make this dish.

"Savory...that's a swell word. And Basil and Betel. Capsicum. Curry. All great. But Relish, now, Relish with a capital R. No argument, that's the best."

Ray Bradbury