Monday is one of my nights to cook so I made Chicken Korma - I'm so unafraid of Indian food now I'm even cooking it. I must say it turned out very well and was eaten up completely. Other than the rice, I think it's a fairly diabetic friendly dish. I just really try to keep my rice portion down and the rest is good!
<blockquote><u>Chicken Korma based on a recipe by David Rosengarten</u> modified by Zaz
3-4 skinless boneless chicken breasts, cut into bite sized chunks
4 tablespoons ghee
2 garlic cloves, minced
1 jalapeņo, seeded and minced
3 slices peeled ginger, minced
1 teaspoon garam masala
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon (or so) red curry powder
1 teaspoon turmeric (I do not like turmeric, so I left it out)
1-2 tablespoons vinegar
2 heaping tablespoons sour cream
1 heaping teaspoon tomato paste
up to 3/4 cup chicken broth
Saute chicken in 2 tablespoons ghee for 1 minute. Add garlic, onion, chiles and ginger and saute for 5 minutes. Meanwhile, combine garam masala, cumin, chili powder, turmeric and red curry powder. Add vinegar, a little at a time, until it forms a paste.
In a small saucepan heat remaining ghee. Add spice paste and saute until fragrant, 1 to 2 minutes. Pour over chicken. Add sour cream, tomato paste and as much stock as you need to make a thick sauce. Cover and simmer 30 minutes. Serve over basmati rice pilaf.
This recipe yields 4 servings. Not counting the rice it has about 230 calories per serving and 9 grams of carbs.</blockquote>
Next time I make it I'm going to make coconut rice, I think. You just replace about a cup of the water in the rice with coconut milk. I'm sure that's a very, very healthy change. Probably coconut milk is full of important nutrients.
Oh! How to make ghee:
<blockquote>Place 1 pound butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear.
Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan.
Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.</blockquote>
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