I’ve been itching to make a korma for sometime, but wanted a recipe that didn’t call for heavy cream. (I’m not a big fan, plus the dining companion is lactose-intolerant.) A friend of a Facebook friend named Michelle Johnson posted this recipe, which calls for yogurt and just a splash of half-and-half. I tweaked a few ingredients and added a few — namely, bay leaves, cloves, cardamon and chili powder — but can’t take credit for the dish. It’s easy and delicious!

Korma
3 cloves garlic, minced
1 tbsp ginger, minced
2 tbsp garam masala
1 tbsp turmeric
1/2 tsp chili powder
pinch of salt and pepper
1 tsp sunflower oil
15 almonds or cashews, toasted and crushed into powder
4 tbsp butter
1 onion, diced
4 tomatoes, diced
1/2 cup plain greek yogurt
splash half and half
2 bay leaves
5 cloves
5 green cardamon pods (just use the seeds inside, crushed)
2 green chiles, chopped
1 lb chicken breasts, cut into bite-sized pieces, or 1 lb shrimp
rice
cilantro for garnish

Using a mortar and pestle, grind the garlic, ginger, garam masala, turmeric, chili powder, oil and a pinch of salt and pepper into a paste. Set aside. Melt 2 tbsp butter in a large pan. Once it bubbles, sautee the diced onion; add the paste and ground almonds or cashews. Stir until fragrant. Add the tomatos, yogurt and half & half. (Adjust the amount depending on how creamy you like it.) Bring to a simmer. Add bay leaves, cloves, crushed cardamon seeds, and chiles. Add the chicken or shrimp and the remaining 2 Tbs. butter. Simmer on low for 30 minutes. Serve chicken over rice and garnish with cilantro.