Chicken Korma

I don’t have any tattoos.  I’ve thought about it, but then I think about how often I change my mind about things I like.  Food, TV shows, decor, people… you get the picture.  We all have at least one piece of furniture/art/outfit that we absolutely adored when we just had to buy it and now we look at it and think “what the heck was I thinking?”  So I’ve abstained from having anything permanently inked upon my flesh.  But the other day at Saturday market, I happened upon a booth where a nice lady was doing henna tattoos.  Oooh…artsy and cool, but temporary!  I’ve always wanted to play with henna, so I got some to take home and proceeded to “tattoo” all over myself and my daughter.

Fun with henna. Not bad for my first effort!

While looking at cool henna designs for inspiration, I came across a couple of web sites with Indian-inspired designs and fun stuff.  And that made me want Indian food.  So we made Chicken Korma for dinner to complement our newly decorated body parts.  If you are new to Indian food, this is a terrific “intro to Indian” recipe.  The flavors are very mild and delicious, and not too out of the ordinary.  The spices used are flavorful but not hot and the sauce is to die for.  There are no ingredients that can’t be found at most grocery stores.  And it’s super simple to make.  Pair it with some rice and fresh veggies and you’re all set.

Chicken Korma. Looks pretty and tastes even better.

Chicken Korma

2-3 tbsp. olive or canola oil
1 onion, chopped
4 chicken thighs, cut into bite sized pieces
1/2 tsp. salt
2 cloves garlic, minced
1 tsp. ginger, minced
1 tsp. turmeric
1 tsp. cumin
1 cup water
1 1/2 tsp. garam masala
1/2 cup heavy cream

Rice for serving

Saute onion and chicken in oil over medium heat until onion is soft and chicken is no longer pink.  Add garlic and ginger and cook another 1-2 minutes.  Add salt, turmeric, and cumin.  Cook 1 minute.  Add water.  Turn down heat slightly and stir in garam masala and cream.  Cook 5 minutes or so until chicken is cooked through and sauce is slightly thickened.  Serve over rice with fresh steamed veggies on the side.  Serves 4.

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