{eat} chicken korma

Congrats to Julie of From Awkward to Art for winning the Baby Wrap Giveaway! I just discovered her blog this week, and it's a must-read! Congrats Julie!
It has been a while since I posted a recipe, mostly because it's been a while since I cooked anything too interesting or new. My mom and our church gals kept us well-fed for the first four weeks of Canaan's life, then it was Christmas, then I was tired and did easy meals.
But last night, we had some of our good friends over to eat with us. They just got married in November and are so cute! C. was in our youth group when she was in high school and we've stayed close. We just love her. (she's also my hubby's ministry assistant at the church!) J. came to our church plant in the early days and they met in summer of 2011 when C. moved here.

Aren't they cute?

 C, Ben and I at her wedding. Ben was the pastor and I was a bridesmaid- I was 37 weeks and it 4 days before I delivered Canaan!

We decided to cook an Indian dish last night. We had the ingredients but didn't have the exact recipe in front of us so we kind of improvised, but it turned out really, really good. Definitely going to be a repeat in my book. Don't let the long list of spices scare you off- you probably have all but two or three of them in your cabinet. For the ones you don't have, they should be easily found at any grocery store.


Chicken Korma

3 pounds boneless, skinless chicken thighs, cut into cubes

3 onions, chopped

1 garlic clove, chopped

1/2 tsp ginger

1tsp chili powder (or more if you like more heat)

1tsp ground turmeric

1tsp ground coriander

½ tsp ground cardamom

½ tsp cinnamon

½ tsp salt

1 tbsp flour

½ cup milk

2 cups heavy cream (I used 1.5 cups cream and 1/2 cup buttermilk)
olive oil and additional salt and black pepper

Melt the butter in a large skillet. Add the onions and garlic and cook until onions are tender. Add in remaining spices and simmer for at least 15 minutes. Meanwhile, add about 1 tbsp. olive oil to a separate skillet. Add in chicken and sprinkle with salt and pepper. Saute until chicken is cooked through.

Add flour to skillet with onions and whisk well. Add in cream and milk and simmer at least 5-10 more minutes. Add in chicken and stir until it's well-coated. Serve over hot rice.

With Indian green beans- that will be another post!

Have you ever tried a recipe from another type of cuisine? Did you like it?

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