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Chicken Pecan Korma

Yield: 4 servings Prep Time: 30 minutes Cook Time: 12 minutes

About the Dish

Tender chicken marinated in fragrant spices and cooked in a coconut milk curry sauce thickened with pecans and garnished with curry roasted pecans.

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Chicken Pecan Korma

Ingredients

  • 1 pound – cooked diced chicken (thigh preferred) 
  • 8 oz – roma tomatoes, stem removed 
  • 4 oz – diced onion
  • 4 oz – toasted pecans (pieces or halves) 
  • 3 oz – water 1 
  • ½ Tbsp – ginger-garlic paste 
  • 2 tsp – sugar 
  • 2 Tbsp – coconut cream 
  • 3 Tbsp – coconut milk 
  • 3 Tbsp – oil (can use ghee as well) 
  • 1 ½ tsp – paprika ½ tsp – cayenne 
  • 1 tsp – garam masala 
  • 1 tsp – mild curry powder 
  • ½ tsp – turmeric 
  • ½ tsp – cinnamon 
  • ½ tsp – ground cardamom 
  • 1 Tbsp – salt 
  • 1 cup – curry roasted pecans (recipe included) 
  • ¼ cup – fresh cilantro leaves 
  • Lime wedges to garnish

Preparation

  1. In a blender, blend toasted pecans, tomatoes, onions and water until a smooth paste forms.
  2. Over low heat, add oil to a pan. Add spices and toast until fragrant (about 30 seconds).
  3. Add ginger garlic paste and increase heat to medium, cook for an additional 30 seconds.
  4. Add coconut cream and mix, followed by blended tomato-pecan paste. Cook until slightly thickened and the color darkens, about 3 minutes. 
  5. Add coconut milk and chicken, mix well and cook an additional 3 minutes, or until internal temperature reaches 165F.
  6. Serve with basmati rice and top with curry roasted pecans, fresh cilantro and lime wedge.

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