Chicken Coconut Kurma

I'm seriously beginning to wonder if we live in Seattle. 4 days and nothing but rain. Definitely not fun with an energetic toddler that just wants to play outside and go to the park. One thing is for sure, this weather screams for warm, homey food.

Cold weather food doesn't have to just be soups, stews and braises. Hearty and flavorful dishes like this Indian one from Favorite Family Recipes can also make for a great winter dinner.

Both the Husband and I loved this dish. The flavors are so complex and typical of Indian food.

Some notes:
- The recipe as written calls for a dry marinade, however, I added a splash of olive oil to make it more of a true marinade and not a rub.
- If you are trying to watch calories or fat, I would highly suggest using Light Coconut Milk (this is what I did). The result will not be as thick as when using regular coconut milk, but you still get all the flavor without the guilt. It will also take longer to become thicker (just an FYI).
- I also used 0% fat Greek yogurt instead of regular Greek yogurt. Again, this will decrease the thickness of the sauce if you do the same.
- I marinated the chicken for about 4 hours. My philosophy with marinating is, the longer the better. If you have the time, try to slip your chicken in the marinade the morning you are making this dish.
- I added in some red pepper flakes to the sauce mixture for extra heat.
- Next time I make this, I plan to add a little bit of sugar or agave syrup for just a hint of sweetness.
- Don't skip the cilantro garnish!
- I served this on top of brown jasmine rice. Any kind of rice would work well. A few slices of naan would also be delicious.

Chicken Coconut Kurma

Chicken Marinade:
3 chicken breasts sliced thin
1/2 tsp. salt
1 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. turmeric
1/2 tsp. cayenne

Mix this all together at least an hour ahead of time. Pour over chicken making sure to coat well and refrigerate until 15 minutes before beginning the recipe.

Coconut Kurma:
1 tsp. vegetable oil
3 tsp. minced garlic
1/2 tsp. ginger
1 tsp. ground cumin
1 tsp. ground coriander
1/4 tsp. turmeric
1/2 tsp. cayenne
2 medium tomatoes, lightly blended (or 1 can diced tomatoes)
4 Tbsp. plain Greek yogurt
3/4 cup water
1 tsp. salt
1 can coconut milk
1 tsp. garam masala (an Indian spice)
Chopped fresh cilantro, for garnishing

Put the chicken (that has been marinating in the spices) into a large fry pan over medium heat until cooked through.

In a large sauce pan, put the oil, garlic, and ginger over medium heat until it starts to simmer. Then add the remaining spices (except salt and masala) and simmer for another minute. After that, add the tomatoes and simmer for 3 to 4 minutes. Add the yogurt and blend in with a wire whisk. Then add the cooked chicken pieces, the 3/4 cup water, and salt. Bring to a boil, then cover and simmer for 20 minutes.

Stir in the coconut milk and garam masala then simmer uncovered, stirring occasionally, until the sauce becomes fairly thick. Serve with rice.