Chicken Korma

• 2 garlic cloves, crushed
• 1 T. grated fresh ginger (frozen ginger root grates easily)
• 2 T. olive oil
• 1/4 c. shredded coconut
• 6 oz. (about 1/2 can) of coconut milk
• 1.5 lb. chicken breast sliced thinly (only partially defrosting chicken breasts allows for clean, thin slices)
• 1 t. ground cardamom
• 1 onion, grated
• 2 t. ground coriander
• salt, to taste
• 2/3 c. natural plain yogurt
• 1/2 c. half and half
• 3/4 c. shredded coconut, toasted, 1/2 c. sliced almonds and 1/4 c. chopped fresh cilantro for toppings

1. Heat oil in a large pan over medium high heat, and cook the chicken until lightly browned. Remove the chicken and set aside.
2. Turn the heat down to medium, and add the onions and 1/4 c. coconut. Saute until onions are translucent.
3. Stir in the cardamom, garlic, ginger and coriander. Add salt to taste. Cook five minutes, stirring regularly.
4. Whisk in yogurt and coconut milk until thick and creamy.
5. Add chicken back to the pan. Cover and simmer on low for 5 minutes or until chicken is done.
6. Stir in half and half and simmer for 3-5 minutes.
7. Serve over basmati rice and allow guests to garnish with toasted coconut, almonds and/or cilantro.

garlic, ginger, olive oil, shredded coconut, coconut milk, chicken, ground cardamom, onion, ground coriander, salt, natural plain yogurt, shredded coconut

Taken from www.epicurious.com/recipes/member/views/chicken-korma-50139701 (may not work)