We are celebrating occasions a little differently at the moment, but that does not mean they have to be any less delicious. Though my birthday was spent indoors, I made sure to spice it up with this Korma recipe from Jo Cooks.
- 1 lb Chicken Thighs, boneless + skinless
- 1/2 Cup Tomato Paste
- 3 Garlic Cloves
- 1 tsp Ginger (the recipe calls for fresh, but I used ginger from the container)
- 1 tsp Turmeric
- 1 TBSP Garam Masala
- 1 tsp Paprika
- 1 tsp Coriander
- 1/2 tsp Salt
- 1/2 Cup Almonds or Cashews
- 3/4 Cup Greek Yogurt
- 1 TBSP Olive Oil
- 2 TBSP Unsalted Butter
- 1 Medium Onion, Chopped
- 1/2 Cup Heavy Cream
Let’s Get Cooking
Cut the chicken thighs into small pieces
Combine Tomato Paste + Garlic + Ginger + Garam Masala + Turmeric + Paprika + Coriander + Salt + Almonds/Cashews + Yogurt to food processor and blend until smooth
If you don’t have a food processor, like me, I added all the ingredients into a blender and it still worked perfectly.
Pour the paste over the chicken and mix well, ensuring all the chicken is covered.
Cover and refrigerate for 1-2 hours
When it’s time is up: add olive oil + butter to a large skillet.
Add chopped onion and cook until they have browned and are soft
Add chicken to the skillet + the remaining yogurt mixture in the bowl. Cook for about 15 min or until the chicken is cooked through
Stir in heavy cream and mix well. Continue to cook for 5 more min.
Serve over Basmati Rice & ENJOY!
I love this recipe, it has so much flavor! Next time I make it, I plan on using cashews, I think that it is going to add a mix more creaminess to the mixture. Check out JO Cooks for many more amazing recipes!
Stay safe out there & don’t forget just because we are home does not mean we can’t continue to enjoy delicious meals!
Made with Love,