Chicken Korma

It's Tuesday.

I find that Tuesdays are the hardest day of the week. You made it past Monday, but Friday is still so far away.

I'll let you in on a little secret. I am at my most irritable on Tuesday. It's very irrational, but there you have it.

Now, I'm going to go watch some Deep Space Nine and call it a night.

Happy Tuesday.

Chicken Korma

Ingredients:

• 1-1/2 teaspoons chopped fresh gingerroot
• 2 cloves minced garlic
• 2 teaspoon Garam Marsala
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon cumin seeds
• 3 green cardamoms, with husks removed and seeds crushed
• 1 teaspoon ground coriander
• 1 teaspoon ground almonds
• 3/4 cup plain yogurt
• 2 boneless skinless chicken breasts
• 1/2 cup vegetable oil
• 3/4 cup water
• 1/4 bunch of cilantro, chopped
• 1 can diced green chiles
• Fresh cooked rice, to serve

Directions:

• Mix the ginger, garlic, Garam Marsala, chili powder, salt, cumin seeds, cardamoms, ground coriander, almonds, and yogurt together in a small bowl.
• Place chicken in a dish.
• Spoon over the yogurt and spice mixture.
• Let chill.
• Heat oil in large skillet.
• Add chicken and stir-fry for 5 to 7 minutes.
• Add water.
• Cover and let simmer for 20-25 minutes
• Add cilantro and green chiles.
• Cook for an additional 10 minutes
• Serve with rice.