Lighter Chicken Korma

I absolutely love Indian cooking and am a huge fan of anything with a sauce that can be poured over rice or mopped up with naan. Traditional Indian recipes tend to be on the heavier side with lots of cream or butter. I found this recipe and decided to give it a try. It's not as rich as a traditional korma, but the flavors are fantastic and this is a great recipe for the days you want Indian food with a lighter approach.

Adapted from The Washington Post

2 medium onions, chopped
2 tablespoons vegetable oil
1/2 teaspoon ground cardamom
1 1/2 pounds boneless, skinless chicken breasts or thighs, fat tripped off and cut in to bite sized pieces
1 tablespoon grated ginger (or you can use ginger paste)
3 cloves garlic, minced
2 tablespoons plus 2/3 cup water
1/2 teaspoon ground cinnamon
2 teaspoons ground coriander
1 1/2 teaspoons garam masala
1/4 teaspoon freshly ground black pepper
½ teaspoon salt (use more or less based on your preferences)
2/3 cup plain low-fat yogurt, at room temperature
1/2 cup milk
1 serrano pepper (or jalapeno for less heat), seeds removed and finely chopped
Torn cilantro, for garnish

In a large pan over medium-high heat, add one tablespoon of oil. Once hot, add the onion and saute until golden brown, about 12 minutes.

Transfer one third of the onions to a food processor. Add the ginger, garlic and 2 tablespoons of water. Puree until a paste is formed.

Add 1 tablespoon of oil to the pan with the remaining onion and heat over medium-high heat. Add the cardamom and cinnamon and mix. Add the chicken pieces, stir frying for 2 minutes. Mix in the coriander and garam masala, pepper and salt and cook another 2 minutes.

Set aside 3 tablespoons of yogurt and add the rest to the pan with the chicken along with the onion paste. Stir fry for 2 minutes, then add 2/3 cup of water and the milk. . When the mixture begins to boil, lower your heat to medium-low and cook, uncovered or 10 minutes. Stir occasionally, adding in the chiles once the mixture is simmering.

Once thickened, serve over rice or with naan and top with the cilantro. Pin It Now!