Friday, September 16, 2016

Chicken Korma with Rice Noodles and Lime

So I've got this cook book, New Indian Home Cooking, that has slightly healthier versions of a lot of classic Indian recipes.  This chicken korma is one I've been making and playing with for a few years now.  It's pretty healthy, pretty quick and easy, and very adaptable.  The way we usually end up adapting it is inspired by a Burmese chicken dish that our friend Hana makes, which is delicious, and served over rice noodles with lime juice, green onions, and crunchy fried garlic, (and as I recall, green chilies and cilantro if you're into that.)  Once we'd made this korma a few times mostly as written, we decided that was just what it was missing.  That, and a can of coconut milk.

Of course those aren't the only changes I made to this recipe.  I don't know if it's something about me personally, but I always find myself needing to at least double marinades and sauces for the amount of main ingredient specified in recipes.  I've transcribed this with the "marinade" multiplied 2.5x the original, and you'll see from the pictures that it juuuust coats the chicken.  The marinade is what makes your sauce and gives you all the flavor, so I think you could even do more.  I guess I just like things saucy!

Remember what I said in my last post about the terrible lighting in my kitchen and to ignore how bad my process pictures are?  Ok.  Just reminding you.


3 pounds chicken pieces (I use boneless, skinless chicken breasts and cut them into roughly 1-inch cubes)
1 1/4 cup / 10 oz plain yogurt (I use full fat Fage because I love it.)
2.5 tsp chopped fresh ginger
5 garlic cloves, chopped
5 tsp garam masala
1 1/4 tsp cayenne pepper or red chili pepper powder (adjust or omit to your spice preference, I usually only use 1/2 tsp)
2.5 tsp coriander powder
2.5 tsp salt

1/2 tsp cumin seeds (or about 1tsp cumin powder if you don't like eating the seeds)
2+ tbsp vegetable (or olive or coconut) oil
1 large onion, thinly sliced

1 can coconut milk

Rice noodles, prepared per package instructions

(optional: 1 hot green chili, chopped cilantro)


chopped green onions
crispy fried garlic (not pictured) or crispy fried onions
lots of fresh-squeezed lime juice
This is also really good with a few soft boiled eggs thrown in.  cause why not?


Mix together all the ingredients for your "marinade" (you don't have to let it sit for any length of time so it's not exactly a true marinade) and stir in your chicken pieces.

Heat the oil in a heavy saucepan over medium heat  Add the cumin seeds (or powder) and cook for a few seconds, until golden brown and fragrant.  Add the onion and fry until it is golden brown, stirring as needed.

yeah, you see some diced onion in there, because I started dicing it out of habit before I remembered what I was doing.

Add chicken and the marinade and fry for 8 to 10 minutes, stirring/turning your chicken pieces over every 2-3 minutes so that they all get some browning on the bottom of the pan.

I could have cooked the onions longer first to get them nice and caramelized but I was in a hurry.

Add the coconut milk, green chili and cilantro if using, and stir well.  Cover with a lid and reduce the heat.  Simmer until chicken is tender, 20 to 25 minutes, stirring occasionally.

Then you just cook up your noodles (or rice,) ladel out some chicken and sauce, pile it with toppings, squeeze as much lime as you like over it, and enjoy!  This has become a dinner staple for us because it's packed with flavor for its relatively short prep time.  I hope you'll love it too!


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