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Chicken Korma

4 Tablespoons butter
1 onion, peeled and thinly sliced
Medium piece of ginger, minced
3 pounds chicken, cut into small serving pieces
1 teaspoon garam masala
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon mint
8 oz plain yogurt
1 can coconut milk
20 oz. can of pineapple pieces, with juice or syrup

In a large skillet with a lid, heat the butter over medium high heat until melted and bubbly. Add the onions and cook, uncovered, until softened, about 4 minutes Add the ginger and continue cooking for 4 minutes, stirring occasionally, until softened. Add the chicken pieces and cook until evenly browned, turning once or twice, about 8 minutes. In a medium bowl, combine the spices, mint and yogurt and stir well. Scrape the mixture into the frying pan and turn the chicken and onion to combine well. Add coconut milk, pineapple and juice and stir.

Reduce heat to low, cover the pan and simmer, turning the chicken once or twice until it is tender and cooked through, 50 to 60 minutes.

Transfer to a serving dish and serve over hot, cooked rice as part of an Indian meal. Accompaniments to be sprinkled on top can include various nuts (cashews preferred), coconut, banana slices, sliced green onions, and Major Grey's Chutney.

Yield: four to six servings.