Monday, April 12, 2010
1 3/4 pounds skinless chicken breasts
2 medium onions
1 fresh green chili (optional)
a thumb size piece of fresh root ginger
a small bunch of cilantro
1 15 oz can of garbanzo beans
peanut or vegetable oil
a pat of butter
1/2 cup korma or other mild curry paste (I used Patak's Tandoori mild)
1 14 oz can of coconut milk
a small handful of sliced almonds (I had slivered on hand)
2 heaped tsp unsweetened shredded coconut
sea salt and freshly ground pepper
2 cups natural yogurt
Cut the chicken into 1 inch pieces. Peel, halve and finely slice onions. Halve, seed and finely slice the chili (if using). Peel and finely chop the ginger. Pick the cilantro leaves and finely chop the stalks. Drain the garbanzo beans.
Put a large pan on high heat and add a couple lugs of oil. Add the onions, chili, ginger and cilantro stalks with the butter. Keep stirring it enough so it doesn't catch and burn but turns evenly golden. Cook for about 10 minutes. Add the curry paste, coconut milk, half the almonds, the beans, coconut and chicken. Fill the empty can with water, pour it into the pan and stir again. Bring to a boil, then turn the heat down and simmer for 30 minutes with lid on. Check the curry regularly to make sure it's not drying out (add extra water if neccessary). When the chicken is tender and cooked, taste and season with salt and pepper. (I let the korma continue to simmer with the lid off after 30 minutes to let the sauce thicken up a bit).
Serve with rice. Add a few spoonfuls of yogurt dolloped on top, and sprinkle over the rest of the sliced almonds. Finish by scattering over the cilantro leaves and serve with lemon wedges for squeezing over.