Korma is one of the most popular Indian dishes in the US. If you go to an Indian buffet, you’ll probably see this slightly sweet and completely  decadent dish under the steam table. The problem is that restaurants use a lot of cream to make the dish decadent, but don’t worry I found a really good recipe and video maked chicken korma tasty and healthy enough to have it every night. I highly encourage you to watch the original video. Mallika Basu does a great job showing you all the techniques and explaining the dish. I am adding a little lesson in roasting vegetables in the beginning of the recipe because it makes the perfect accompaniment with the korma.

Original Video: https://www.youtube.com/watch?v=We1qXKTbqOM&t=204s

Original Recipe: http://www.jamieoliver.com/recipes/member-recipes/recipe-detail/4660/

1. Preheat your oven to 400 degrees Fahrenheit
2. Get your ingredients ready. This includes:
   • 2.2 pounds of bone in skinless chicken thighs (no breast, but drum sticks are ok)
   • 4 large garlic cloves and 2 inches of fresh ginger pureed in a mini food processor with some salt and water
   • 2 onions sliced (I diced them so they really melt in the sauce masking their appearance)
   • 1/2 a stick of cinnamon, 6 cardamon pods, 6 wholes cloves
   • 1/2 a teaspoon of chili powder, 2 teaspoons of coriander powder (cilantro seed powder), 1/2 a teaspoon of turmeric mixed in a small bowl
   • 1/2 a teaspoon of garam masala
   • 20 cashews  blended into a cream in a food processor with  two tablespoons of greek yogurt and water
   • salt
   • 1/4 cup of red wine (room temperature)
   • 1/4 cup of greek yogurt
   • olive oil
   • Indian spice blend (will cover next)
   • Roasting vegetables (root vegetables and brassica, will cover next) cut into bite size pieces

3. When I say roasting vegetables, I mean vegetables that crisp up well in the oven and do not get soggy. These are usually vegetables with a relatively low water content which make root vegetables (potatoes, carrots, turnips, beets, etc.) and brassica (broccoli, cauliflower, cabbage, etc.) a perfect choice. Water + oven = steam = no browning. Cut up your vegetables and give them a little bit of olive oil, you don’t have to be generous, but just enough so that there is oil on each piece. It is okay to add a little bit at a time and mix between each bit. Give the vegetables a generous sprinkle of whatever Indian spices you have on hand with salt. I like to use powdered ginger, turmeric, mustard, garlic, cayenne pepper, and coriander. The oil will help keep the spices sticking on the vegetables.

4. Wrap two sheet pans with foil, put cooling racks on top, and spray the racks with non stick spray. This set up with allow warm air to get on the top and bottom of the vegetables.

5. Bake the vegetables for 45 minutes to and hour, rotating them once.

6. Okay we can finally start with the Korma! Heat a pan on high with about a tablespoon of olive oil. The original recipe calls for more, but I tend to be stingy with oil. Add the cardamom pods, cinnamon, and  whole cloves and cook them in the oil for about a two minutes.

7.Add the onions and half a teaspoon of salt, and cook the down for 15 minutes (yes 15 minutes). This will cause them to brown and take out most of their bite.

8. Add the garlic and ginger paste, mix around and cook for 5 more minutes.

9. Mix in the powdered spices that are in the bowl (not the garam masala) and cook for a few minutes. Add the chicken in and coat it with the onion mixture.

10. Cook the chicken long enough to brown it on all sides so it doesn’t appear raw on the outside. Take the pan off the stove and mix in the wine and yogurt. The original recipe calls for water, but wine makes everything taste better. Cover and cook for 20 more minutes stirring every so often.

11. Lower the heat to a simmer and mix in the rest of the salt, cashew cream, and garam masala. Bring the temperature of the thick gravy back up and you are finally done.

Serving notes: This isn’t the most saucy Indian dish, so it is best served with roti or low calorie tortilla to wrap with the chicken.

A serving below includes a low calorie tortilla , non fat Greek yogurt, and a whole lot of vegetables

Nutrition Facts
Servings 5.0
Amount Per Serving
calories 546
% Daily Value *
Total Fat 21 g	32 %
Saturated Fat 4 g	18 %
Monounsaturated Fat 8 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 167 mg	56 %
Sodium 907 mg	38 %
Potassium 1227 mg	35 %
Total Carbohydrate 40 g	13 %
Dietary Fiber 13 g	52 %
Sugars 8 g
Protein 53 g	107 %
Vitamin A	12 %
Vitamin C	221 %
Calcium	15 %
Iron	16 %