Steve's Chicken Korma recipe

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Ingredients

2 tablespoons cooking oil
½ teaspoon ground ginger
½ teaspoon red chile powder
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
½ teaspoon ground white pepper
1 large onion, chopped
1 clove garlic, minced
1 cup chopped canned tomatoes
2 skinless, boneless chicken breast halves - cubed
¼ cup chicken stock
2 tablespoons ground almonds
¼ cup heavy cream
¼ cup plain yogurt

Nutrition Info

243.7 calories
carbohydrate: 9.5 g
cholesterol: 57.3 mg
fat: 16.2 g
fiber: 2 g
protein: 16 g
saturatedFat: 5.3 g
servingSize: -
sodium: 181.4 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the oil in a large skillet over medium heat. Combine the ginger, chili powder, cinnamon, turmeric, and pepper, stir into the hot oil and cook for 5 seconds. Add the onion and garlic, stir and cook until onions become transparent, about 7 minutes. Stir in the tomatoes and chicken, and cook until chicken is no longer pink, 5 to 8 minutes.

  2. Combine the chicken stock with the chicken-onion mixture, stir and cook 3 minutes. Stir in the almonds, cream, and yogurt, continue cooking 2 to 4 minutes.

Recipe Yield

4 servings

Recipe Note

A traditional, mild North Indian recipe. This is an unforgettable dish when served on a bed of pilau (cinnamon-spiced) rice or basmati rice with some Peshwari Naan.

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