Mmm Mmm Good

I'm on a new diet, the anti-inflammatory diet it is a bit restrictive and finding recipes isn't that easy. I think I've spent more time researching recipes than the diet itself! However, I have come across one dinner recipe that was fantastic and would love to share it with all of you. It's an Indian dish, super easy and makes your home smell scrumptious. It's called Creamy Chicken Korma, if you're anything like me you want to know what korma means. It can mean a couple of things in regards to this particular recipe: first a curry made from various spices and second, and Indian stew consisting of meat and spices. We paired this dish with some Jasmine rice made according to the package directions and substituted chicken stock for the water and that just adds some extra flavor to the rice.

Creamy Chicken Korma

Ingredients:

1 tbsp canola oil
1 onion, chopped
one clove of garlic chopped
1 tsp finely chopped fresh ginger
2 tsp corriander
3 tsp curry powder
1 tsp ground cumin
1 tsp cinnamon
1 lb skinless chicken breast fillets, thickly sliced
2/3 cup hot chicken stock
14 oz can coconut milk

Method:

1. Preheat oven to 350 F. Heat oil in large skillet and lightly cook onion, garlic and ginger 4-5 minutes or until softened. Stir in curry powder, corriander, cumin and cinnamon and cook over low heat 1 minute.

2. Add chicken slices to skillet, stirring to coat in spicy onions. Add stock and coconut milk; bring to boil. Season. Cover with tight-fitting lid, then put in oven and leave to cook 45-60 minutes.

In our oven it only took 45 minutes and the chicken was fork tender. For those who aren't following this kind of diet serve this with some naan bread and enjoy!