Jonathan and I were looking to make butter chicken or chicken korma, but we weren’t happy with the recipes we found online. So, we decided to experiment. Jonathan played a huge role in the research and selection of the spices. He learned from his wonderful Mom about how to simmer the spices to get their full flavour. So, in the beginning of this recipe add the oil, onion, ginger, green chili and spices and allow to cook for about two minutes or until fragrant. After we had finished making the curry, Jonathan told me that his Mom sometimes puts the sautéed spices in the blender to make them nice and smooth. So we will have to try that trick next time.
The recipe was easy to put together and we used a fat free Balkan style yogurt to make it a little healthier. Jonathan and I agree we will make this recipe again.
Enjoy a bit of spice in your life!
2 chicken breasts – chopped into bite sized pieces
1 cup of plain yogurt
Cilantro for garnish or as desired
3 tbsp canola oil
1 onion chopped
2 tomatoes diced
1 can of tomato paste
1 cup water
1 bouillon cube
2 cloves of garlic minced
2 tbsp chopped fresh ginger
1 green chili – chopped
½ tsp Fennel Seed
½ tsp Ground Cardamom
1 tsp Ground Turmeric
½ tsp Ground Cloves
½ tsp Ground Coriander seed
½ tsp Whole Cumin Seed
- Heat up canola oil in pot. Add onion, garlic, ginger, green chili and all of the spices. Sauté for two minutes.
- Add tomato paste and diced tomato.
- Add one cup of water and bouillon cube. Stir and allow boiling. Let boil for about 2 minutes.
- Then add in uncooked chicken and allow simmering for 15 minutes.
- Add plain yogurt and stir thoroughly. Allow simmering for another 10 minutes.
- Serve on top of brown rice. Add fresh cilantro leaves for garnish if desired.