CHICKEN KORMA

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Chicken Korma image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 large red onion; 1/2 chopped, 1/2 sliced
1 1-inch piece ginger, peeled and thinly sliced
2 cloves garlic, smashed
1/2 teaspoon ground coriander
1 teaspoon ground cumin
Kosher salt
1/4 cup vegetable oil, plus more for brushing
3/4 pound ground chicken
1/4 cup plain low-fat yogurt, plus more for garnish
1/4 cup frozen peas, thawed
1/4 cup chopped fresh cilantro, plus more for garnish
4 pocketless pitas
Chopped cashews and/or hot sauce, for garnish (optional)

Steps:

  • Puree the chopped onion in a food processor with the ginger, garlic, coriander, cumin, 1/2 teaspoon salt and 1/2 cup water.
  • Heat the vegetable oil in a skillet over medium-high heat. Add the sliced onion and cook until golden, 4 to 5 minutes. Add the spice paste and cook, stirring, until slightly dry, 8 to 10 minutes. Add the chicken and cook until opaque, breaking up the meat. Mix the yogurt with 1/4 cup water, add to the pan and simmer over medium-low heat until the meat is cooked through, 2 to 3 more minutes. Add the peas and cilantro and season with salt.
  • Meanwhile, heat another skillet over high heat. Brush the pitas with oil, season with salt and toast in the skillet, about 1 minute per side. Divide the chicken mixture among the pitas. Top with more yogurt and cilantro. Garnish with cashews and/or hot sauce, if desired.

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