World Food Wednesday: Chicken Korma over Basmati Rice

Ingredients:

2 oz blanched almonds (slivered, chopped, or whole)

1 medium yellow onion, roughly chopped

1 (1-in) piece peeled fresh ginger root, roughly chopped

4 gloves garlic, roughly chopped

12 oz plain fat-free yogurt

1/3 cup fat-free sour cream

1 can "lite" coconut milk

1 cup chicken broth

2 tsp salt

1/2 tsp cinnamon

1 tbsp fennel seeds

1 tsp turmeric

2 tsp cumin

2 tsp coriander seeds

1/8 tsp cloves

1 tsp ground cardamom

1/4 tsp ground red pepper (cayenne)

1 bay leaf

2/3 cup golden raisins

1 Lb boneless, skinless chicken breast, cut into 1 inch cubes

2 medium russet potatoes, peeled, and cut into 1/2in cubes

1/8 head cauliflower, cut in to 1in diameter florets

8 oz frozen peas

1/2 cup heavy cream

4 cups cooked Basmati rice

Directions:

1. Grind almonds in flood processor until fine and transfer to slow cooker.
2. Purée onion, ginger, and garlic in food processor and transfer to slow cooker.
3. Add yogurt, sour cream, coconut milk, chicken broth, salt, all of the spices, bay leaf, and raisins to the slow cooker and mix well to combine.
4. Add chicken, potatoes, and cauliflower to slow cooker. If liquid level is not near the top or above the top of the cauliflower, you may add up to 1/2 more broth, as needed.
5. If you choose to marinate overnight, place crock, covered in refrigerator.
6. Remove from refrigerator, cover, and cook on low for 8 hours.
7. Discard bay leaf. Turn off slow cooker and let korma rest while you make the Basmati rice according to package instructions. Five minutes before serving, add frozen peas to korma (this gives peas time to come up to temperature without losing their rich green color). Gently stir in heavy cream. Serve over the cooked Basmati rice. Servings: 6

Nutrition Facts:

Calories 712; Fat 27g (sat 14g, mono 7g, poly 3g); Protein 39.5g; Carb 82.2g; Fiber 8.8g; Chol 93.3mg; Iron 6.1mg; Sodium 1751.1mg; Calc 275.5mg.