The other night after Dwight and I had finished up a run out at Bent Creek, we needed to swing by the store to pick up stuff for dinner. I’d been craving tacos for a few days, but by the time I’d finished the cold twilight trail run, curry started to sound really good!!! I asked Dwight which sounded best and his response was curry (I kinda saw that coming ;))
Most curry’s start with a base of onion, ginger and garlic, so those were the first things I grabbed in the store. Next up was chicken, then coconut milk and tomato paste. I have all types of seasonings and yogurt at home, so I figured I’d just start winging it when I got back and started cooking.
I quickly got to work chopping onion, mincing garlic and grating the ginger because I was HUNGRY! I needed this chicken curry recipe cooked quickly. My initial plan was just to throw in some curry powder with the coconut milk, chicken and some tomato sauce. Simple. Easy. Fast. However, as I was grabbing spices like cardamon and looking in my pantry finding almonds, it quickly turned into a fast chicken korma recipe. Luckily, curry recipes aren’t necessarily set in stone! Some korma recipes use ground cashews, some ground almonds, some both. You can use heavy cream or yogurt or even coconut milk. I think it’s one of the things that makes curry’s the BEST! It’s always up for interpretation and what your palate is saying to you that night. Perfect!
Slow Cooker Option: Replace chicken breast meat with chicken thighs because the meat doesn’t dry out like white meat. Prepare the recipe just the same in a slow cooker and then set on low for 4 hours.
30-Minute Chicken Korma
- 12 ounces boneless, skinless chicken breast (small ones)
- 1 small yellow onion
- 3 cloves of garlic
- 1 tablespoon ginger
- 1/2 serrano pepper
- 4 ounces coconut milk - 1/2 cup
- 3 ounces tomato sauce - 1/4 cup
- 1/2 teaspoon ground cardamon
- 1 teaspoon madras curry
- 2 tablespoons almonds ground to a flour texture.
- 1 tablespoon coconut oil
- kosher salt
- 1 1/2 cup cooked basmati rice
- Heat a small sauce pan to medium heat with the coconut oil.
- While the pot is heating, dice the onion, mince the garlic and peper and grate the ginger. Throw in the pot and start sauteeing. After a couple minutes add in a dash of cardamon, curry and salt.
- Quickly cut the chicken in small chunks and throw in the pot. Start stirring and coating the chicken in the spices and vegetables. Now add in the coconut milk, tomato sauce, the rest of the spices, a large pinch of salt and a small pinch of sugar. Cover and let simmer for 15-20 minutes.
- While the chicken korma is simmering, cook the basmati rice.
- After 15-20 minutes, taste the korma and adjust the seasonings.
Sugar Conscious, Dairy Free, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher