So. A while ago we bought this cookbook and tried a new recipe from it. It was a little outside our comfort zone but looked good. I wanted to modify it but The Hubby, in all his wisdom, wanted me to make it as written. Now, I knew it was going to be bad (it called for a whole large red onion for 4 servings… waaaaaay too much), but I made it anyway… I was gonna make him eat it gosh darnit! Little did I know, he came home, passed out, and never ate dinner that night. I was forced to eat that crappy food all by my lonesome. I swear I could smell onion for DAYS. Anywhoo, I knew the recipe had potential… it just needed help. This is probably not a “traditional” korma, but I found it quite tasty!
I like to get all my ingredients gathered, chopped, measured, diced, ect before I start cooking 1. It helps to have everything ready and at your finger tips so you can just focus on cooking. Notice the lovely adult beverage nestled in the ingredients. It is very important for the cook to have a lovely beverage (adult or not). Cooking’s hard work!
In this case, mis en place involved dicing onions, carrots, and celery, chopping garlic and parsley, and measuring out the spices and yogurt .
Next throw the onions, carrots, celery, garlic, and spices into a skillet and stir it around until it gets nice and brown and soft.
Add some ground chicken and cook that until it’s opaque. Break up the meat as much as you can, you want crumbles not huge chunks.
Finish off with the yogurt, parsley, and peas.
Set all that aside and toast your pita bread.
Take your toasted pitas, spoon some chicken into them and top them with the sauce that’s in the recipe but I forgot to take pictures of. I also forgot to take pictures of the finished product… oops. You’ll just have to take my word for it that it was tasty and pretty (and I served it with some nummy quinoa and cranberries, recipe to come… ETA: here’s the recipe).
The full recipe is below and also in pdf.
Ingredients
- ½c diced onion
- ½c diced carrot
- ½c diced celery
- 2 cloves garlic, chopped fine
- 1 tsp cumin
- ½ tsp ground coriander
- Kosher salt
- ¼ c veggie oil + a little more for brushing
- 1 lb ground chicken
- ¾c plain low-fat yogurt
- ¼c frozen peas, thawed
- ¼c + 2 tbsp fresh parsley, chopped (1 tbsp, divided if dried)
- 4 pocket-less pitas or flat bread
- juice from ½ of a lemon
Directions
- Heat veggie oil in a skillet over med-hi heat. Saute onion, carrot, celery, garlic, cumin, and coriander. Season with salt. Cook until veggies are soft, 8-10 minutes.
- To make sauce stir together 2 tbsp parsley, ½c yogurt, and lemon juice. Set aside.
- Add chicken to skillet and cook until opaque, breaking up meat.
- Mix remaining yogurt with 1 tbsp water and add to pan. Simmer until meat is cooked through and liquid is thickened.
- Add peas and parsley, season with salt to taste.
- Brush pitas wtih oil and toast on both sides in a skillet. Spoon chicken mixture into toasted pitas and top with sauce.
If you find any errors or have ideas for variations please leave them in the comments! I’d love to hear your ideas.
- It’s a cooking principle called mis-en-place ↩
