Chicken Korma

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It isn’t quite spring around here but the tease of warmer weather and definitely longer days has me thinking about ways to lighten up my menus.  On sunnier days stick to your ribs stews are loosing their appeal and have me seeking out lighter fare. But lighter doesn’t have to mean less flavorful as this quick dish from the  Noble Pig attests to.

The rich and tangy flavors of cilantro, cumin and ginger add spice to ground chicken (you can substitute turkey if you prefer) while the peas and fresh cilantro add brightness and the necessary vegetables that make this a complete dinner option. Its fast, delicious and sure to please.

CHICKEN KORMA

1 large red onion; 1/2 chopped, 1/2 sliced
1 1-inch piece of ginger, peeled and thinly sliced
2 cloves garlic, crushed
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 cup vegetable oil, plus more for brushing
3/4 pound ground chicken
1/4 cup plain Greek yogurt plus more for garnish
1/4 cup frozen peas, thawed
1/4 chopped fresh cilantro, plus more for garnish
4 pitas, for serving

  • Combine the chopped onion, ginger, garlic, coriander, cumin  1/2 teaspoon of salt and 1/2 cup of water in the bowl of a food processor fitted with a steel blade. Pulse  until a thin paste forms.
  • Heat the vegetable oil in a large skillet set over medium-high heat. Add the sliced onion and cook until golden, 4 minutes.
  • Add the ginger paste and cook, stirring, until most of the water is cooked out, about 10 minutes.
  • Add the chicken and cook until opaque, breaking up the meat.
  • In a small bowl mix the yogurt with 1/4 cup water, add to the pan and simmer over medium-low heat until the meat is cooked through, 2-3 minutes more.
  • Add the peas and the cilantro and season to taste with additional salt if desired.
  • Meanwhile, heat another skillet over high heat. Brush the pitas with oil, season with a tiny amount of salt and toast in the skillet, about 1 minute per side.
  • Divide the chicken mixture among the pitas.

Serves 4

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