Korma Chameleon...

I was super excited to cook dinner last night, because it was our 3rd attempt at Indian food within the last three months.  Before that, I had cooked Indian food a grande total of: NEVER!  But all the recipes I've seen recently has sounded sooooo good!  So I was ready to try the Chicken Korma recipe I had found in this months Food Network Magazine.  All with a side of couscous salad, of course:)

We made a few revisions to the recipe, which could explain why this was the SECOND TIME we've made a curry type dish from FN and it didn't look like the picture AT ALL.  But oh well, it still tasted great and was REALLY simple.  (It could have been that I didn't use the 1/4 CUP of oil that the original recipe suggested to cook the spice in...but that change is A-OK with me!) 

Chicken Korma

Adapted from Food Network Magazine

• 
  
  1 large red onion, 1/2 chopped, 1/2 sliced
• 
  
  1 (1-inch) piece ginger, peeled and thinly sliced 
• 2 cloves garlic, smashed
• 1/2 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 tablespoons olive oil
• 3/4 pound chicken, browned and shredded
• 1/4 cup plain low-fat Greek yogurt, plus more for garnish
• 1/4 cup peas
• 1/4 cup chopped fresh cilantro, plus more for garnish
• 4 pocketless pitas or flatbread (OR LETTUCE WRAPS!)
• Chopped cashews and/or hot sauce, for garnish (optional)

1.  Puree the chopped onion in a food processor with the ginger, garlic, coriander, cumin, 1/2 teaspoon salt and 1/2 cup water.

2.  Heat the vegetable oil in a skillet over medium-high heat. Add the sliced onion and cook until golden, four to five minutes. Add the spice paste and cook, stirring, until slightly dry, 8 to 10 minutes.

3.-Add the cooked chicken and the mix of yogurt with 1/4 cup water. Simmer over medium-low heat until warm, 2 to 3 more minutes. Add the peas and cilantro and season with salt.

4.-Meanwhile, heat another skillet over high heat. Brush the pitas with oil, season with salt and toast in the skillet, about 1 minute per side. Divide the chicken mixture among the pitas. Top with more yogurt and cilantro. Garnish with cashews and/or hot sauce, if desired.

I skipped the pita part all together and just had mine on a lettuce wrap, which REALLY made all the flavors stand out!  Cool, creamy and with a kick of spicy....plus I love any excuse to throw cashews on my dinner...so this dish made me happy! :)

And even though my lettuce wrap was equally as tasty...I WAS a little jealous of how nice Scott's looked on the pita bread:)...

Annnndddd...let's give it up one more time for the LAST of the leftover couscous salad!...even though you will be seeing this MANY times over the summer:)  We already were talking about a new "version" we want to try, so stay tuned...I'm sure it won't be long until we have it;)

Annddd...in other food news:  So you may remember me singing the praises of the peanut butter cookie Lara bar lunch last week.  Wellllll, after I tried the Cashew version, I officially felt the need for an "I LOVE LARA BARS" t-shirt!  These things are just SO goooooooooooooooooooooooood!!!!!!  So in my spin through Whole Foods yesterday, I found SO MANY NEW AND AWESOME FLAVORS!!! 

How good do these sound???  Cinnamon Roll, Chocolate Hazelnut, Key Lime Pie, Cocoa Mole, Chocolate Coconut Chew...and the one I could NOT wait to try, so I'm having it for breakfast this morning: GERMAN CHOCOLATE CAKE!  (Truth be told, it's actually a little bitter...but what was I expecting:  Bobby Flay German Chocolate Cake for a Thursday morning breakfast?:)

The "Jocalat" bars have a few more ingredients than the regular Larabars (some which have as little as TWO ingredients!)...The GCC one has: Dates, Pecans, Almonds, Unsweetened Chocolate, Unsweetened Coconut, Extra Virgin Coconut oil & Cocoa Powder.  Still can't argue with that one, huh?? :)

Ok, I've chattered enough...have a great Thursday!  (almost there...;)