Chicken Korma Recipe

I got a facebook request to post this, so here it is! 

This is a recipe that I make fairly often at home. It is really easy and is pretty fool-proof. You can vary the spiciness by adding more red chili powder and ginger. The garbanzo beans are not a part of an authentic korma recipe, but I think they add a nice texture and some fiber. I usually serve this with rice and chapatti. You can make your own chapatti pretty easily, or another option I use is toasting some plain flour tortillas in butter on a skillet. If the sauce needs thickened you can always add 1 or 2 tbsp. or cornstarch mixed in cold water.

1 1/2 pound boneless chicken, cut into bite-sized pieces.
1 cup of yogurt
1 finely chopped onion
1 clove of garlic, chopped finely or ground
1 tsp grated ginger
1 can coconut milk

1 can or 16 oz. cooked garbanzo beans (chickpeas)
1 tsp Garam Masala

1 tsp sweet yellow curry powder
2 tsp hot red chili powder, or to taste
1 tsp ground coriander powder
1/2 tsp ground cumin
1 tsp ground cardamom
salt to taste

oil for sauteing 

1. Marinate the chicken with one cup of yogurt for at least an hour or two.

2. In a big frying pan heat oil, then fry the onions until they turn golden brown.

3. Now add the garlic paste and ginger paste. After a minute or so add the cardamom powder, stir and then add the cumin powder, red chili powder, garam masala powder, salt and the coriander powder.

4.Add the chicken and yogurt mixture and stir-fry the until it has become fairly dry and the chicken is cooked through

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5. Add the coconut milk and garbanzo beans, reduce heat, cover and simmer until the meat is tender and the sauce has thickened. If the sauce is not thick enough, add a 1 or 2 tbsp. of cornstarch mixed with cold water while the curry is still boiling.

Serve with naan, chapatis, or basmati rice.

You can also garnish the curry with some fresh cilantro.