Sandwiches are a perennial favorite, not just for lunch boxes (Oh, is it back to school already?), but also for easy weeknight dinners. Sometimes though, I get tired of plain lunch meat on bread. The recipe I have for you today isn’t a typical sandwich (more open-faced – almost like a tostada), but it is delicious and fun and something I think the whole family can enjoy.
Though my hubby was a bit skeptical at first, after the first bite he fell in love with this flavorful take on korma. I love how flavorful it is, and how easy it was to pull together.
Chicken Korma (from Food Network Magazine’s Great Easy Meals)
1 red onion (1/2 chopped and 1/2 thinly sliced)
1 in. peeled, thinly sliced ginger
2 cloves smashed garlic
1/2 tsp. coriander
1 tsp. cumin
1/4 c. veggie oil
3/4 lb. ground chicken (I went ahead and used a whole pound.)
1/4 c. plain yogurt
1/4 c. thawed frozen peas (I used edamame because I love its texture.)
1/4 c. chopped cilantro
Garnish: yogurt, cashews, cilantro (optional)
4 pocketless pitas (I finally managed to find some of these near the deli section of the grocery store next to the naan. If you can’t find them, you could certainly use naan instead. Or if you wanted to pack it for a lunch, you could put it in the pocket of a regular pita to keep things less messy.)
- In a food processor, pulse together the chopped onion, ginger, garlic, coriander, cumin, 1/2 tsp. salt, and 1/2 c. water. (The directions talk about this like it’s a paste, but mine was really watery. I’d start with 1-2 tbsp. of water, and then add more bit by bit, until it forms a good paste consistency. Otherwise, you have to wait forever for all the liquid to cook off.)
- In a skillet over medium-high heat, heat up the oil. Add the sliced onion and let cook til golden, 4-5 minutes. Add the spiced paste and cook, stirring, til slightly dry, 8-10 minutes. Add the chicken and cook til opaque, breaking up as it cooks. Mix the yogurt with 1/4 c. water, add to the pan, and simmer over medium-low heat til the meat is cooked through, 2-3 minutes. (Again, I found this to be too much liquid, I’d mix the yogurt with just 2 tbsp. of water next time.) Add the peas and cilantro and season with salt.
- In a small skillet over high heat, toast the pitas after lightly brushing them with oil. Top each one with some of the chicken mix, more yogurt, cashews, and cilantro.
I’m super excited about fall starting! (And, yes, I know it technically doesn’t start for 3 more weeks, but to me the beginning of September and school is also the beginning of fall.) I’m especially looking forward to making soups and chilis and warm, spiced treats. What’s your favorite thing about fall?