Chicken Korma

INGREDIENTS

• 1 large onion, thinly sliced

• 1 serrano chili, sliced lengthwise and deseeded (use gloves)

• 2 lbs chopped chicken thighs or breasts

• 3 TBSP oil or ghee

• 1/2 tspn fresh ginger, grated

• 1 tspn garlic, minced

• 2 tspn Sonoko’s curry powder

• 1 cup plain yogurt, beaten well

• 1 cup light coconut milk

• 1 TBSP tomato paste

• generous pinch of saffron

• 1/2 tspn salt or to taste

• 1/2 lemon

• 1 TBSP cilantro, chopped

PREPARATION

1. Put the chicken in a bowl and ginger, garlic and Sonoko’s curry powder. Mix to coat the chicken evenly and set aside.

2. Place a medium saucepan over medium high heat and add the oil or ghee. When the pan is hot, add the sliced onions and chili. Sauté until the onion begins to brown around the edges.

3. Add the chicken and chili. Lightly sauté until you see no more pink on the chicken.

4. Keeping the heat on medium high, add the yogurt, one TBSP at a time, until the yogurt is incorporated into the sauce.

5. Add the coconut milk, tomato paste, salt and saffron.

6. Once everything has come to a boil, reduce the heat, cover and turn the heat down to a simmer. Cook until the chicken is cooked all the way through. Turn off heat and squeeze the 1/2 lemon over the top.

7. Garnish with chopped cilantro and serve.

Recipe developed in collaboration with Meena Pennington.