Receta Chicken Korma
- 1 large red onion-1/2 chopped, 1/2 sliced
- 1 1-inch piece ginger-peeled and thinly sliced
- 3 garlic cloves-smashed
- 1 teaspoon cumin
- Salt and pepper-to taste
- 1/4 cup vegetable oil
- 1 pound ground chicken
- 1/4 cup plain, low-fat yogurt-plus more for topping
- 3/4 cup peas-thawed
- pocketless pitas
- 1/2 cup cashews-chopped
Puree the chopped onion, ginger, garlic, cumin, 1/2 teaspoon salt and 1/2 cup water in a food processor.
Heat the vegetable oil in a skillet over medium-high heat. Add the sliced onion and cook about 4-5 minutes. Add the mixture from the food processor and cook about 8 minutes, or until the moisture evaporates. Meanwhile, in another skillet, brown the ground chicken. When it is cooked through, add it to the first skillet. Mix the yogurt with 1/4 cup water and pour over the chicken, stirring until warmed through, about 2 minutes. Add the peas and season with salt and pepper.
Clean out the second skillet and then heat it over high heat. Brush the pitas with a little olive oil, season with salt and then toast in the skillet about a minute per side. On a dish, spread out the pitas and top with 1/4 of the chicken mixture, dab a spoonful of yogurt on top and add some cashews.