Chicken Korma

Served With A Apricot & Garbanzo Bean Basmati Rice!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 45 minutes

3/4 cup blanched slivered almonds
1/2 cup toasted sliced almonds
2 garlic cloves
2 tbsp water
1 tsp fresh ginger, minced
2 tbsp grape seed oil or vegetable oil
1 1/2 lbs chicken tenderloins, cubed
3 cardamon pods, slightly cracked
1 onion, diced
1 tsp cumin
1 tsp Curry Marsala powder
1/4 tsp salt
1 cup plain yogurt
1 cup half & half
1/4 cup cilantro leaves for garnish

Cooking Tool
Food processor
Wok or medium skillet
Medium pot with lid 

Process the blanched almond slivers, water, garlic and ginger in the food processor until semi smooth.  Heat oil in the wok and saute chicken for about 10 minutes on medium heat. Remove chicken from wok and set aside. Add the cardamon pods and fry for a minute, then add the onions and saute for about 5 minutes until translucent.  Stir in almond, garlic and ginger paste into the skillet with the onions.  Add in the cumin, curry marsala, salt and cook for additional 5 minutes.  Whisk in yogurt one tablespoon at a time.  Add back in the chicken and the half & half and cook on a simmer for 10-15 minutes until the chicken is fully cooked, season to taste.  Remove the cardamom pods.  Garnish with toasted almond slices and cilantro leaves.  Serves with Apricot & Garbanzo Bean Basmati Rice (recipe below) or plain Basmati Rice.
Serves 4

Apricot & Garbanzo Bean Basmati Rice
2 cups Basmati Rice
3 3/4 cups chicken stock
1/2 cup dried apricots, chopped
3/4 cup canned Garbanzo beans, rinsed and drained
1 clove garlic, minced
1/2 cup onion, diced
1/2 cup green pepper, diced

Place all ingredients into the pot and bring to a boil.  Reduce heat to low and cover with lid.  Cook for 25 minutes or until water is all absorbed and remove from heat and let steam for additional 15 minutes.  Fluff the rice to evenly distribute the ingredients. 

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