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.

Ingredients:

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.  

Paste Bowl:

Mix together garlic, ginger, butter ghee, turmeric, curry, and chili powder and set aside.

Coconut Bowl:

Mix together the four egg whites with the coconut cream and set aside.

Stock Bowl:

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!