I realized I haven’t posted a recipe in a while. Mainly because I have been in a cooking rut. I get in those every now and then where I am lacking motivation…or ingredients…or energy…or…or, I just make excuses. I usually get most creative and inspired at the beginning of the month, right after I go shopping. Times when my fridge is stocked with lots of butter, cream, herbs, and bacon. By the end of the month we are down to eating beans and rice. Anyways. I’ve been on a good week this week, and whipped up some yummy stuff like Real Chicken Spaghetti, Tamale Pie, Zucchini Lasagna, and Chicken Korma. We even got a bit of a chilly streak of weather (it feels chilly after such a blasted hot weekend) so we even made homemade hot chocolate for dessert and watched the sunset. Ah, I can’t wait for fall.

Oh yeah…the recipe I was going to post! Ok, here it is!

Chicken Korma

Adapted from http://appetiteforchina.com

Ingredients
  • 1/2 cup almonds (whole, or slivered if you have them!)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 5 whole cardamom pods, split open, seeds removed and crushed
  • 1/4 teaspoon cayenne pepper (more if you like it hot)
  • 1 teaspoon paprika
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 tablespoons butter or coconut oil
  • 1 medium onion, finely diced
  • 4 cloves garlic, minced
  • 2 teaspoons minced or grated ginger
  • 1 1/2 pounds boneless, skinless chicken thighs or breasts
  • 1 1/2 cups plain yogurt,( homemade is delicious!)
  • 1 dried bay leaf
  • 2 teaspoons organic sugar
  • 1/2 teaspoon sea salt, plus more if needed
  • 1/8 teaspoon freshly ground black pepper
  • Big handful of chopped cilantro
Directions
  1. Grind 1/2 of the almonds in a spice grinder. The other 1/2, chop into pieces and save  for step 4.
  2. In a small bowl, combine the ground almonds, cumin, coriander, cardamom, cayenne pepper, paprika, cinnamon, and cloves.
  3. Heat the butter or coconut oil  in a large skillet (cast iron or stainless steel are best) over medium-high heat. Add the onion and sauté until translucent and golden, about 5 minutes. Add the garlic and ginger and cook for another minute. Add the chicken and sauté, stirring occasionally, until it’s mostly white, about 5 minutes. Add the almond-spice mix and stir to coat the chicken and onions. You may add a little bit of water at this point if things are sticking badly to the bottom.
  4. Add the yogurt, bay leaf, and sugar. Allow the chicken to simmer for another 7 to 10 minutes, or until cooked through. Season with salt and pepper as you like.
  5. Transfer to a serving dish, garnish with the remaining almond slices and chopped cilantro, and serve. It is especially delicious over soaked brown rice. (*Recipe for that below!)

My food photography skills are not superbly refined…my apologies.

photo (11)

Soaked Brown Rice

Ingredients
  • 2 cups organic brown rice
  • 4 cups filtered water
  • 2 T raw apple cider vinegar (We use Braggs)
  • 2 T butter, coconut oil or olive oil
  • 1 tsp sea salt
Directions
  1. The day before you would like to eat rice, put the rice, water and vinegar in a glass bowl (metal bowls are best avoided here!). Cover with a tea towel or lid. Set aside somewhere will it not get knocked over!
  2. Allow this to soak from anywhere from 8-24 hours. The longer the better! (This helps reduce the phytic acid present in rice which blocks mineral absorption in your body.)
  3. Now you have options: 1. You can dump this entire mixture into a pan and cook as described below. OR 2. You can drain the liquid in the bowl (measure the amount) and add either fresh water or chicken broth in the same amount as drained water.  The rice will have absorbed some of the water, so you will drain a lot less than you originally put in the bowl. (*If the rice has been soaking for more than 12 hours I usually go with option 2…just because). It is safe either way! No worries!
  4. Bring the rice and water/broth along with the butter and salt to a boil. Reduce heat to low and cook for 25-30 minutes. Because the rice is soaked it will only take 1/2 the cooking time of normal brown rice. Sweet huh?
  5. Turn the burner off when the time is up and let the rice sit for a few mins while you finish the rest of the meal!
Chicken Korma with Soaked Rice
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