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Chicken Korma on a Pita
Wikipedia has this to say about korma:
Korma (sometimes spelled kormaa, qorma, khorma, or kurma) is a dish originating in South Asia or Central Asia[1] which can be made with yogurt, cream, nut and seed pastes or coconut milk; it is usually considered a type of curry.[1]
This recipe cooks the chicken in yogurt and a spice paste but most of the liquid cooks off so it is more easily eaten on pita bread. This can also be served over rice-which is how it served traditionally. I made a side of rice for the kids but I ate mine with the pita.
I tried to convince my kids that this was like eating chicken sloppy joes. They weren’t fooled. My daughter ate the korma over rice. She wasn’t interested in the pita at all. My son at the pita and a ton of rice but very little of the korma. What can you do? We had some friends over to eat this meal and I think they liked it. I did. It had kind of a subtle flavor–which I wasn’t expecting considering the spices and ginger.
This recipe comes together rather quickly and if you already have your homemade pita bread on hand, this could be a super-quick weeknight meal.
Chicken Korma on a Pita Recipe
By Published: April 24, 2012
- Yield: 4 cups (6 Servings)
- Prep: 10 mins
- Cook: 15 mins
- Ready In: 25 mins
Wikipedia has this to say about korma: Korma (sometimes spelled kormaa, qorma, khorma, or kurma) is a dish originating …
Ingredients
- 1 large red onion 1/2 chopped 1/2 sliced
- 1 1 inch piece fresh ginger peeled and thinly sliced
- 2 cloves garlic smashed
- 1/2 tsp ground cumin
- 1 tsp ground cumin
- 1/2 tsp salt
- 1 lb ground chicken
- 1/4 cup plain yogurt plus more for topping. I used greek because that is what I had on hand
- 1/4 cup cilantro chopped
- 6 pitas pocket-less are fine
- 2 tbsp cashews chopped for topping
- hot sauce optional, for topping
Instructions
- Puree the chopped onion, garlic, ginger and spices along with 1/2 cup water in a blender or food processor.
- Heat a skillet over med heat and place the sliced onions in and cook until golden (about 4 minutes). Oil can be added to the pan if wanted. Add the spice paste and cook, stirring often, for 8-10 minutes. Paste will reduce down and get thicker and more dry.
- Add the chicken and cook until just barely cooked through. Add the yogurt and another 1/4 cup water. Simmer over med-low heat until the chicken is completely cooked through. Add the cilantro.
- Divide the chicken mixture over your toasted or warmed pitas and then top with yogurt, cashews, and/or hot sauce.
Hi Christy,
Congratulations on your new website! It looks fabulous! I am all about chicken korma, so I’ll be trying this recipe next week. John has a pita recipe, hopefully he’s interested in making up some this weekend.
Take care. I miss you!!