Indian Chicken Korma (Curry)

I love spicy food when it's cold. Tonight, it's FREEZING and I'm craving for something that brings a little heat. I've got a shortcut/secret to make a good, yet SUPER easy curry! Go to World Market and get the Indian Korma sauce pouch as shown in the picture below. The base of korma sauce is a mixture of yogurt, cream, and pureed nuts, blended with many toasted spices. It's creamy and flavorful and goes very well with rice or naan (Indian flat bread).
Tips: If you don't have a World Market in your area, go to the Asian food aisle at your grocery store and see if they have other options. If they still don't carry anything close to it, get a can of coconut milk and mix it with just about any Indian curry powder over slow heat (add a few teaspoonfuls of curry powder gradually and taste to your preference). Be adventurous and creative. The results could really wow you. 

Ingredients:
Chicken drumsticks (5-6)
Korma Sauce (see details above)
Frozen Peas (1 bag, 12oz)
Frozen Carrot chips (half cup)
Ginger root (one piece-about the size of half a hand)
Green onion (one bunch)
Potatoes (2 medium sized)

Step 1: Poach chicken drumsticks in a pot of hot water for about 2 hours with ginger root and green onion. It makes the meat very tender and juicy. Make sure all parts are completely submerged. Then, skin, de-bone and pull meat out with your hands once they are cooked through and have cooled down. Set chicken aside in a bowl.
Tips: For vegetarian, skip this step and replace chicken with Cauliflower!

Step 2: Chop potatoes into cubes and boil over high heat. Drain when it's softened. Set aside in another bowl 

Step 3: In a large pot, mix potatoes, peas and carrots with a little olive oil over medium heat

Step 4: Stir the Korma sauce slowly into the pot. 

Step 5: Add chicken to the pot and mix all together.

Step 6: When it comes to boil, turn heat off and serve with rice or naan bread!

Good luck!