Chicken Korma

By Food Network Magazine

1 large red onion; 1/2 chopped, 1/2 sliced
1 1-inch piece ginger, peeled & thinly sliced
2 cloves garlic, smashed
1/2 tsp ground coriander
1 tsp ground cumin
kosher salt
1/4 cup vegetable oil, plus more for brushing
3/4 lb ground chicken
1/4 cup plain low-fat yogurt, plus more for topping
1/4 cup frozen peas, thawed
1/4 cup chopped fresh cilantro, plus more for topping
4 pocketless pitas
chopped cashews and/or hot sauce, for topping (optional)

1. Puree the copped 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, 4 to 5 minutes. Add the spice paste and cook, stirring, until slightly dry, 8 to 10 minutes. Add the chicken and cook until opaque, breaking up the meat. Mix the yogurt with 1/4 cup water, add to the pan and simmer over medium-low heat until the meat is cooked through, 2 to 3 more minutes. Add the peas and cilantro and season with salt.

3. 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 yogurt, cilantro, cashews and/or hot sauce, if desired. You can serve the chicken on top of rice, too.

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From the book FOOD NETWORK MAGAZINE GREAT EASY MEALS: 250 Fun & Fast Recipes. Copyright (c) 2011 Food Network Magazine, LLC. Published by Hyperion. Available wherever books are sold.