Thai-Style Chicken Korma
A rich and creamy Indian-inspired dish made with marinated chicken and a blend of spices.
Ingredients
- ●1 pound Chicken breastBoneless and skinless
- ●2 cups Jeweled northern gaiMixed greens
- ●2 tablespoons Mun thai curry paste
- ●1 cup Kao velvety coconut milk
- ● 1 onionChopped
- ● 2 cloves of garlicMinced
- ● 1 teaspoon ground cumin
- ● 1 teaspoon ground coriander
Instructions
- 1
Marinate the chicken in a mixture of 1 tablespoon of the curry paste, 1 tablespoon of the coconut milk, and 1 tablespoon of the cumin for 30 minutes.
- 2
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Remove the chicken from the marinade and cook until browned on both sides and cooked through.
- 3
Add the remaining 1 tablespoon of curry paste and cook for 1 minute.
- 4
Add the onion and garlic and cook until softened.
- 5
Add the cumin and coriander and cook for 1 minute.
- 6
Stir in the coconut milk and bring to a simmer.
- 7
Add the chicken back to the skillet and cook for 2-3 minutes or until the sauce has thickened.
- 8
Season with salt and pepper to taste.
- 9
Serve the chicken and sauce over the mixed greens.