Chicken Korma recipe Washington DC

TURMERIC (TER muh rick)

Turmeric is often misspelled as tumeric, or mispronounced with the accent on the second syllable.

It is known to many as the spice that dyes things yellow -- mustard, paella, your hands, countertops, even Easter eggs.

It’s an ingredient in most curry powders, and it is often used as an inexpensive substitute for saffron. Turmeric is found in cuisines from India, Asia, North Africa and Indonesia.

Try this simplified Indian korma with exotic flavors from garam masala, turmeric and chutney.

CHICKEN KORMA

3 tablespoons olive oil

1 tablespoons butter

2 onions, chopped

6 tablespoons plain yogurt

2 tablespoons mango chutney

3 cloves garlic, minced

2 teaspoons turmeric powder

1/2 to 1 teaspoon chili powder

2 teaspoons garam masala

1 teaspoon salt

4 boneless skinless chicken breast halves, chopped into bite-sized pieces

1/3 cup sliced almonds

Spray a 2-quart baking dish with cooking spray. Heat oil and butter in a skillet over medium heat. Cook onions in skillet until soft. Put onion, yogurt, chutney, garlic, turmeric, chili powder, garam masala, and salt into food processor. Process until the consistency of thick cream.

Add a bit of milk, water or yogurt to thin it if needed. Spread chicken into prepared baking dish, and pour the onion-yogurt sauce over the chicken.

Bake in 350 degree oven for about 30 minutes, or until the chicken is cooked through. Serve over rice and sprinkle sliced almonds over the top.

Variation: Sprinkle 1/4 cup golden raisins over chicken before sauce.

Variation: Cut yogurt to 4 tablespoons and add 3 tablespoons coconut milk.

Canton (Ohio) Repository