Chicken Korma

 1 (13.5 oz) can coconut milk (do not shake)

1 1/2 pounds boneless skinless chicken, cut into strips or bite size chunks

1 Tbsp curry powder

Salt and Pepper

3/4 cup sliced almonds

1 small onion, roughly chopped

1 Tbsp minced ginger

2 cloves garlic

2 tomatoes, roughly chopped

1 cup basmati rice

8 oz thin green beans, trimmed and halved (not canned)

Chopped cilantro for topping, if desired

Scoop 1 Tbsp cream from the top of the coconut milk.  Toss with chicken, 1/2 Tbsp curry powder, and a big pinch each of salt and pepper in a bowl.  Set aside 10 minutes.  Meanwhile, lightly toast almonds in a large wide pot over med-high heat. Remove to a bowl and reserve the pot.  Puree onion, ginger, garlic and half of the almonds in a food processor.  Heat 2 Tbsp coconut cream in the reserved pot. Add onion puree and 1/2 tsp salt.  Cook, stirring, until the mixture is mostly dry, about 5 minutes.  Stir in the tomatoes and remaining curry powder, cook until softened, about 2 minutes.  Stir in the chicken and remaining coconut milk and cream from the can.  Cover and simmer until the chicken is cooked through, 10 minutes.  Uncover and simmer until the sauce thickens slightly, about 5 minutes.  Meanwhile cook the rice as the label directs.  Microwave green beans in a bowl, covered, until bright green, about 3 minutes.  Add green beans to pan.  Season with salt and pepper.  Serve over the rice.  Sprinkle with remaining almonds and cilantro.

Serves 4