Public recipe with member extras
Goat's Milk Chicken Korma
A mild, spiced curry utilizing goat's milk instead of heavy cream or yogurt.
- Yield
- Serves 4 | Prep: 15 minutes | Cook: 35 minutes
Savory Soups, Sauces & Entrées
What you need
Ingredients
- 2 tablespoons ghee or neutral oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 1/2 pounds boneless chicken thighs, cut into pieces
- 1/2 cup crushed tomatoes
- 1/4 cup ground almonds
- 1 cup whole goat's milk, room temperature
- Salt, to taste
- Fresh cilantro, for garnish
Method
Instructions
- Heat the ghee in a pot over medium heat and sauté the onion until golden, about 8 minutes. Add the garlic and ginger and cook 1 minute more.
- Stir in the garam masala, turmeric, and cumin and toast 30 seconds until fragrant.
- Add the chicken and cook until sealed on all sides, about 5 minutes.
- Stir in the crushed tomatoes and ground almonds, cover, and simmer over low heat until the chicken is cooked through, about 15-18 minutes.
- Remove from direct heat and stir in the goat's milk gradually. Season with salt, warm through gently, and garnish with cilantro before serving.
From The Arrogant Hippie Culinary Journal: Goat's Milk Edition by Aunesty Janssen
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