Green Chicken Korma
I just bought a new book and it is AMAZING! My first try was the 'green chicken korma' with some adjustments (of course!)-- absolutely delicious!
Not only are the recipes simple to follow and accompanied by great photography, the book has sections describing basic techniques and ingredients. Thanks to Chris for the fabulous photography!
My Version of Green Chicken Korma (serves 2 and provides leftovers-yay!)
Soak 1/4 C of unroasted cashews in water (for > 15 minutes).
Fry up 2 onions with olive oil until orange color, maybe 20 minutes?
In food processor, puree:
fried onions from above
1 C cilantro or parsley (I had parsley on hand which worked fine)
1/4 C mint leaves
3/4 of a serrano pepper (be careful when handling, do not touch without a plastic bag... it will burn your skin!) This was hot enough for us, but maybe too hot for mild-loving people
soaked cashews (from above)
a bit of water (either a couple TB or 1/4 C... depends on the consistency you want)
Fry in olive oil:
1 bay leaf
1/2 tea cardamom pieces (I took a couple pinches out of my jar)
1 cinnamon stick, plus a dusting of cinnamon powder
1/2 inch ginger, peeled, then minced up (food processor makes quick work of it)
2 cloves garlic, minced up
Add & sear:
2 chicken breasts, cut up into 1/4C size pieces (don't want them too small, it will cook too fast, which is exactly what happened to us!)
Then add, and stir for couple minutes:
1/2 tea corriander
1/4 tea cumin
Then add the green puree (from above, the onion, cilantro gloop) and stir for a couple more minutes.
Now add 1/2 C water, 1/2 tea or more of sugar, pinch of salt, and the juice of half a lime.
Bring to a boil, make sure chicken is cooked. Add a TB of cream/soymilk/milk (whatever!)
Serve on basmati rice stirred with a sprinkle of turmeric. Yay!