Chicken Korma

Name: Chicken Korma
Ingredients: 1 large red onion; 1/2 chopped, 1/2 sliced; 1 1 -inch piece ginger, peeled and thinly sliced; 2 cloves garlic, smashed; 1/2 teaspoon ground coriander; 1 teaspoon ground cumin; Kosher salt; 1/4 cup vegetable oil, plus more for brushing; 3/4 pound ground chicken; 1/4 cup plain low-fat yogurt, plus more for garnish; 1/4 cup frozen peas, thawed; 1/4 cup chopped fresh cilantro, plus more for garnish; 4 pocketless pitas; Chopped cashews and/or hot sauce, for garnish (optional)

13 ingredients

13 steps

Ingredients

1 large red onion; 1/2 chopped, 1/2 sliced
1 1 -inch piece ginger, peeled and thinly sliced
2 cloves garlic, smashed
1/2 teaspoon ground coriander
1 teaspoon ground cumin
Kosher salt
1/4 cup vegetable oil, plus more for brushing
3/4 pound ground chicken
1/4 cup plain low-fat yogurt, plus more for garnish
1/4 cup frozen peas, thawed
1/4 cup chopped fresh cilantro, plus more for garnish
4 pocketless pitas
Chopped cashews and/or hot sauce, for garnish (optional)

Directions

1

Puree the chopped onion in a food processor with the ginger, garlic, coriander, cumin, 1/2 teaspoon salt and 1/2 cup water.
2

Heat the vegetable oil in a skillet over medium-high heat.
3

Add the sliced onion and cook until golden, 4 to 5 minutes.
4

Add the spice paste and cook, stirring, until slightly dry, 8 to 10 minutes.
5

Add the chicken and cook until opaque, breaking up the meat.
6

Mix the yogurt with 1/4 cup water, add to the pan and simmer over medium-low heat until the meat is cooked through, 2 to 3 more minutes.
7

Add the peas and cilantro and season with salt.
8

Meanwhile, heat another skillet over high heat.
9

Brush the pitas with oil, season with salt and toast in the skillet, about 1 minute per side.
10

Divide the chicken mixture among the pitas.
11

Top with more yogurt and cilantro.
12

Garnish with cashews and/or hot sauce, if desired.
13

Photograph by Antonis Achilleos