recipe/korma: new recipe

content/recipe/korma.md

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+---
+title: Chicken korma
+description: A mild coconut curry chicken dish by way of India.
+tags:
+- main dish
+- dairy
+- chicken
+- trayf
+---
+*Ingredients*:
+- 1 whole chicken cut into legs, thighs, and breasts
+- 1 can coconut cream
+- 1 red onion, finely diced
+- 1 cup chicken stock
+- 1 cup full fat yogourt
+- 1/4 cup unsweetened shredded coconut
+- 2 tbsp canola oil
+- 1 tbsp tomato paste
+- 1 tbsp crushed garlic
+- 1 tbsp crushed ginger
+- 1 tbsp Garam masala
+- 1 tbsp kashmiri chili powder
+- 1 tsp ground cumin
+- 1 tsp ground coriander
+- 1 tsp ground clove
+- 1/2 tsp ground cinnamon
+- 1/2 tsp kosher salt
+- 1/4 tsp black pepper
+
+*Garnish ingredients*:
+- 1/4 cup heavy cream
+- 1 lime, cut into wedges
+
+*Directions*:
+1. Marinade the chicken in yogourt, garlic and ginger in the fridge covered for 8 to 24 hours
+2. In a large saute pan, saute onions until translucent, adding the tomato paste and cooking until fragrant
+3. Add your chicken to the pan and thoroughly brown, adding your spices, coconut, coconut cream and chicken stock and bringing to simmer.
+4. Simmer on medium low until the chicken is spoon tender, about an hour.
+5. Garnish finished korma with a dash of cream and a side of lime and serve with basmati rice and naan.