rustic chicken korma

2 boneless skinless chicken breasts (cut into bite size pieces)
2 boneless skinless chicken thighs (cut into bite size pieces)
2 cups plain non fat yogurt
3 cloves garlic (chopped)
2 medium white onions (chopped)
1 tbsp. paprika
2 tsp. ginger (chopped)
2 tbsp. canola oil
2 tsp. ground coriander
1/2 tsp. ground chili
1 tsp. cumin
seeds of 2 cardamon pods
1 tsp. turmeric
1/2 cup water
1 bay leaf
fresh coriander (chopped)
salt and pepper to taste

place the chicken pieces in a medium size tupperware container, and marinate with the yogurt, 1 garlic clove, half of an onion, paprika, ginger, salt and pepper for a few hours in the refrigerator.

heat the oil in a in a heavy pot on medium high heat. add in the remaining onions and garlic and fry for about 8 mins. remove the onions and garlic and set aside. add in the coriander, chili powder, cumin, cardamon seeds, and turmeric and fry for 3 mins. add in the chicken pieces and the marinade along with water and bring to a boil. add back in the onion and garlic along with the bay leaf. reduce heat and simmer for 45mins. serve on top of basmati rice and sprinkle with chopped coriander or along with naan bread.

enjoy :)

justin