easy chicken korma

prep: 35 minutes | cook: 30 minutes | MAKES: 6 servings (1 cup korma + ½ cup rice each)

• 1 Tbsp. vegetable oil
• 3 lb. skinless, boneless chicken thighs, cut into 1½-inch pieces
• 2 medium sweet potatoes, cut into 1-inch pieces
• 1 large onion, thinly sliced
• 1 14-oz. can unsweetened coconut milk
• ¾ cup chicken broth
• 2 Tbsp. tomato paste
• 1 Tbsp. grated fresh ginger
• 1 Tbsp. garam masala
• 2 tsp. ground turmeric
• 2 tsp. chili powder
• 1 tsp. salt
• 3 cloves garlic, minced
• ⅓ cup ground almonds or almond meal
• ¼ cup plain Greek yogurt
• Hot cooked rice

1. In a 4- to 5-qt. pot heat half of the oil over medium-high heat. Add half of the chicken; cook and stir until browned. Remove chicken from pot. Repeat with remaining chicken and oil. Return all the chicken to the pot. Stir in the next 11 ingredients (through garlic). Bring to boiling; reduce heat. Simmer, covered, 30 minutes or until sweet potatoes are tender.

2. Before serving, stir in ground almonds and yogurt. Serve over hot cooked rice.

PER SERVING: 641 cal., 26 g fat (13 g sat. fat), 215 mg chol., 1,236 mg sodium, 46 g carb., 4 g fiber, 6 g sugars, 51 g pro.

WHAT IS KORMA?

A popular dish in India and Pakistan, korma consists of meat and/or vegetables braised in a spicy curry sauce. It’s traditionally served with fragrant basmati rice.