Chicken Korma with Garbanzo Beans and Almonds

Here, creamy, nutty coconut milk and deep, spicy curry paste is enhanced with bright, fresh cilantro stem that just melts away. The delicately spongy, tender garbanzo beans are just perfect. I used chicken breast the first time I made this and then switched to chicken thigh the second time for better results flavor. I also used less of the meat the second time around (the version below) and I am confident this could be made meatless with the addition of more beans … I love the way the beans soak up all that flavor.

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Chicken Korma with Garbanzo Beans and Almonds:
adapted from girlichef
– 1/2 lb boneless, skinless chicken thighs, 1″ pieces
– 2 onions, diced
– 1 chili, seeded and diced (I used a serrano this time, habanero last time)
– 1 bunch of cilantro, stems removed finely chopped, leaves set aside for garnish
– 1 inch piece ginger, peeled and minced
– 2 cups of coconut milk
– 16 oz cooked garbanzo beans (or a can, drained)
– 1/4 cup red curry paste (I used a spicy red curry paste this time and a Massaman curry paste last time; I love the flavor of the Massaman curry paste but they are both excellent!)
– 1/4 cup shredded coconut (unsweetened)
– 1/2 cup sliced almonds
– yogurt for garnish

Heat oil and butter in a dutch oven and sear chicken on all sides. Remove chicken and set aside. Cook onion until lightly browned. Add chili, ginger and cilantro stems and cook until aromatic, about 30 seconds. Add coconut milk, cooked beans, red curry paste, shredded coconut, half of the almonds and reserved chicken. Bring to a boil, down to a simmer and cook until the chicken is fork tender, adding water if it starts to dry out. Serve, stir a dollop of yogurt into each serving and garnish with remaining almonds, another dollop of yogurt and reserved cilantro.