Today is a special day and a little out of the norm around here. It’s the annual #FoodBloggerLove day. I know, I know, y’all are wondering just what the heck that is. Well, it’s a day when several bloggers get together from around the world to show one another some love and support. Each food blogger who participates is assigned another blogger and asked to either recreate one of their recipes, use one of their favorite ingredients, create a unique recipe based on their assigned individual’s style of cooking, or just come up with a recipe that shows them a little bit of love. What better way to celebrate Valentine’s Day than to spread a lil’ love, support, and appreciation around the world.

This year, my assigned food blogger is Amy from Savory Moments, a food blog that encourages others to eat local, healthy, seasonally, and to experience new cultures through food. Amy lives in Western New York with her husband, twins, cockatiel, and feisty kitty. I’m pretty sure y’all can guess how excited I was upon finding out that my assigned blogger was also a fellow kitty lover. You can check out her feisty little one HERE; she’s such a cutie pie. Anyway, back to the food love. After taking a look at Amy’s amazingly organized Recipe Index and her Bio to find out a little bit more about her, I quickly realized the task of picking one of her recipes was going to be quite difficult. Below are just a few of the recipes that first caught my eye.

Soft Pretzels with Cheddar-Ale Dipping Sauce

Rhubarb Lemonade

Cheddar and Scallion Biscuits

Peach and Pecan Streusel Bread

Soft-Baked Snickerdoodles

Pretzel Crust Pizza

Slow Cooker Sticky Asian Drumsticks with Sesame Savoy Cabbage

Maple and Balsamic Fig Jam

Cold German Potato Salad

Swedish Meatballs

While all of the recipes above looked insanely delicious, I decided that I should embrace the challenge of making something outside of my comfort zone, not to mention my spice palate. For some reason, Amy’s recipe for Cashew Chicken Korma really kept catching my eye. There are so many spices in this dish that I really don’t use all that often, if in fact ever. The only major concern was the whole cashew thing. By now, most of you know that B.O.B. Bob is deathly allergic to tree nuts and that serving him a big ol’ plate of cashews would be seriously unwise and end with us taking a trip to the emergency room. It’s never a fun experience. Trust me.

So, with cashews out of the question, I swapped in lime juice and lime zest for added flavor and eliminated the tomato sauce in Amy’s original recipe to save me from ending up at the doctor’s office yet again with my mysterious phantom tomato side pain that is always an issue after consuming too many tomatoes or tomato dishes. Served over couscous or rice, this Lime Chicken Korma is absolutely delicious and easy to adjust to your level of spiciness. The only real heat from this dish comes from the cayenne, which can easily be adjusted to taste. I encourage you to give this dish a try to bring some diversity into your kitchen and to also stop by Amy’s site Savory Moments today and show her a wee bit of love.

Ingredients:

• 1 (5.3-oz.) Container Non-Fat Plain Greek Yogurt
• 3/4 Cup Light Coconut Milk
• Zest of 1 Lime
• 4 Garlic Cloves, Finely Minced
• 1 Teaspoon Ground Sea Salt
• 1 Teaspoon Ground Ginger
• 1 Teaspoon Ground Coriander
• 1 Teaspoon Ground Cumin
• 1 Teaspoon Ground Turmeric
• 1 Teaspoon Garam Masala
• 1/4 to 1 Teaspoon Cayenne
• 4 Boneless Skinless Chicken Breasts, Cut into Small Chunks
• 1 Tablespoon Olive Oil
• 1 Tablespoon Butter
• 2 Bay Leaves
• 1 Teaspoon Ground Cumin
• 1/4 Teaspoon Ground Sea Salt
• 1 Large Sweet Yellow Onion, Finely Diced
• 1 Cup Chicken Stock
• Juice of 1 Lime
• Cilantro, Finely Minced

Directions:

1. In a medium bowl, whisk together the yogurt, coconut milk, lime zest, garlic, 1-teaspoon sea salt, ginger, coriander, 1-teaspoon cumin, turmeric, garam masala, and cayenne.
2. Pour half of the yogurt mixture into a large Ziploc bag and the other half into a small air-tight container.
3. Place the chicken into the bag with the yogurt mixture and use your hands to squish the bag a bit; allow the chicken to marinate in the refrigerator overnight.
4. Place the olive oil, butter, bay leaves, 1-teaspoon cumin, and 1/4-teaspoon sea salt into a large saute pan over medium heat. When the butter has melted, add the diced onions and cook for 5 minutes, or until the onions are translucent.
5. Add the chicken to the pan and cook for 5 minutes.
6. Add the chicken stock, reserved yogurt mixture, and lime juice; cook until the mixture begins to bubble.
7. Reduce the heat to low, cover the pan, and cook for an additional 15 minutes.
8. Garnish with cilantro before serving.

Suggestions:

• Serve over rice, couscous or cauliflower rice.
• Add more of less cayenne to the marinade to suit your spice palate.
• Make sure to visit Savory Moments for more great recipes.

Improvements:

• Add an (8-oz.) can of tomato sauce when you add the chicken stock and lime juice.
• Use boneless skinless chicken thighs for even more flavor.
• Add peas or diced carrots to this dish.
• A Lime Juicer is a handy gadget to have available in your kitchen.

• This Le Creuset Signature Braiser is the perfect size to cook this recipe in. While a little expensive, it heats evenly, is easy to clean, and is the perfect size for daily cooking. In short, it’s well worth the investment.

Print

Yum

Lime Chicken Korma

Ingredients:

• 1 (5.3-oz.) Container Non-Fat Plain Greek Yogurt
• 3/4 Cup Light Coconut Milk
• Zest of 1 Lime
• 4 Garlic Cloves, Finely Minced
• 1 Teaspoon Ground Sea Salt
• 1 Teaspoon Ground Ginger
• 1 Teaspoon Ground Coriander
• 1 Teaspoon Ground Cumin
• 1 Teaspoon Ground Turmeric
• 1 Teaspoon Garam Masala
• 1/4 to 1 Teaspoon Cayenne
• 4 Boneless Skinless Chicken Breasts, Cut into Small Chunks
• 1 Tablespoon Olive Oil
• 1 Tablespoon Butter
• 2 Bay Leaves
• 1 Teaspoon Ground Cumin
• 1/4 Teaspoon Ground Sea Salt
• 1 Large Sweet Yellow Onion, Finely Diced
• 1 Cup Chicken Stock
• Juice of 1 Lime
• Cilantro, Finely Minced

Directions:

1. In a medium bowl, whisk together the yogurt, coconut milk, lime zest, garlic, 1-teaspoon sea salt, ginger, coriander, 1-teaspoon cumin, turmeric, garam masala, and cayenne.
2. Pour half of the yogurt mixture into a large Ziploc bag and the other half into a small air-tight container.
3. Place the chicken into the bag with the yogurt mixture and use your hands to squish the bag a bit; allow the chicken to marinate in the refrigerator overnight.
4. Place the olive oil, butter, bay leaves, 1-teaspoon cumin, and 1/4-teaspoon sea salt into a large saute pan over medium heat. When the butter has melted, add the diced onions and cook for 5 minutes, or until the onions are translucent.
5. Add the chicken to the pan and cook for 5 minutes.
6. Add the chicken stock, reserved yogurt mixture, and lime juice; cook until the mixture begins to bubble.
7. Reduce the heat to low, cover the pan, and cook for an additional 15 minutes.
8. Garnish with cilantro before serving.

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