Ever Evolving Food Blog
Hello Everyone! I have had this blog for years now, and as my personal life has changed, so have my tastes and eating habits...for the better!! I am now a fully plant-based eater, so my newer recipes will reflect this lifestyle and way of eating.
All of my old recipes will remain on my food blog, of course, so there will be a mixture of the old and the new for everyone to look through and choose. You can always play around with any recipe out there and make it your own, whether it's plant-based or not. There are always other options!
Thanks SO much for following! Happy Eating!
Sunday, January 8, 2012
Indian Chicken Korma
This curry dish can be made with either chicken or vegetables. If you want to make it a vegetarian dish, simply substitute potatoes, carrots, and peas for the chicken. You will need a couple of ingredients from an Indian market in order to make this dish properly. Both garam masala powder and butter ghee are usually not found in your regular grocery store.
1 roasted chicken, shredded
1 medium yellow onion, minced
2 cups vegetable stock
1 cup medium cream
1 cup plain yogurt
1 cup tomato sauce
2 tsp. ginger puree
2tsp. garlic puree
1 cup butter ghee
2 tsp. turmeric
8 tsp. mild curry powder
1 Tbsp. chili powder
4 egg whites
1 cup coconut cream (or milk)
You'll need three medium bowls for three different mixes before you get started.
Mix together garlic, ginger, butter ghee, turmeric, curry, and chili powder and set aside.
Mix together the four egg whites with the coconut cream and set aside.
Mix together vegetable stock, tomato sauce, cream, and yogurt and set aside.
Saute onions in a bit of olive oil then add the paste bowl. Let cook on high for 2 min. Add chicken (or cooked veggies) and cook for 2 minutes, stirring constantly.
Add the coconut bowl and cook for 2 minutes.
Add the stock bowl, boil, and let simmer for 20-40 min.Serve over rice and enjoy!