Happy Birthday Dinners

My husband and I started our own tradition, in our family, by having Birthday Dinners.  That means the  birthday boy/girl gets to pick the meal and what kind of cake they want for their birthday.  My youngest daughters birthday is today (she'll be 19), and she likes all kinds of ethnic food.  Chicken Korma with Basmati Rice and Naan is on her menu, and since no one else will eat it, but one of her brothers, the rest of us will have Roast Chicken with Rosemary and Lemon Orzo with herbs.  Happy Birthday! to my baby, she is growing up too fast.

Below is the Chicken Korma recipe.

These are some of the ingredients you will need

Marinate the chicken in the yogurt

Chicken Korma over Basmati Rice with Naan

Chicken Korma

INGREDIENTS

Serves 6

• 8-oz plain Greek yogurt
• 2 small onions, minced
• 1 inch piece fresh ginger, grated
• 3 cloves garlic, minced
• 1/4 tsp chopped red pepper flakes chopped, optional (more if you like heat)
• 1 tsp kosher salt
• 3 tbsp canola oil
• 1 1/2 tsp turmeric
• 1 tsp paprika
• 2 tsp ground coriander
• 1 tsp curry powder
• 2 bay leaves
• 2 large tomatoes, seeded and chopped
• 1 tbsp tomato paste
• 4 large skinless chicken breasts or you can use tenders and cut them up
• 1 14 oz. can of lite or regular coconut milk
• 2 tsp garam masala
• 1 tsp ground cumin
• salt and pepper, to taste
•  2 Tbsp fresh cilantro, roughly chopped, optional
• 2 cups basmati rice, cooked
• 1 package of naan flatbread

DIRECTIONS

1.     Cut the chicken into bite sized, 1-inch pieces. Place the chicken in a large resealable bag and add half  the ginger and garlic and the container of yogurt. Mix together, and allow to marinate for 1 hour.

2.     Heat canola oil over medium-high heat in a large dutch oven.  Add the onion, ginger, garlic, red pepper and salt, reduce heat to a simmer. Cover and cook for 10 minutes, then remove the lid and continue to cook for another 5-10 minutes, stirring often.

3.     Add the turmeric, paprika, coriander, ground curry, bay leaves, tomatoes and tomato paste and cook for about 5 minutes over medium to medium high heat.

4.     Add the chicken and marinade, stirring to blend all the ingredients. Cover and cook the chicken for an additional 10 -15 minutes, stirring occasionally.

5.     Add the coconut milk and cook on low. Add garam masala and cumin. Stir to combine. Reduce heat to a simmer and cook for another 20 minutes. Taste and season with salt and freshly ground pepper. Remove from heat and sprinkle with freshly chopped cilantro. Serve with basmati rice and naan flatbread. 

NOTE:  This dish actually tastes better if it sits in the refrigerator overnight after all the flavors combine.