"This is an Indian chicken recipe my mom makes. I love it! Serve with rice or naan bread." — NAJWA ..
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4 (2 inch)
onion, thinly sliced
2 (6 ounce)
skinless, boneless chicken breast halves
crushed red pepper flakes
chopped fresh parsley
First, this is not a korma. That said, it's a quite good
tomato-based Indian dish, very much like the Indian Tomato Chicken recipe
on this site. (For reference, this dish is faster to prepare and works
better served on rice. (The other recipe works better with whole chicken
breasts and without rice because it doesn't have enough sauce of proper
consistency to go over rice in addition to the chicken; this one does.)
Also, this recipe is less healthy (but still pretty healthy).)
Made this for my Indian Husband and his friend one night. It was not what I expected. There was no flavor at all. it was very bland, Indian food is not suppose to be bland/
This was pretty easy and tasty. I made it with a friend; neither of us had ever made an Indian dish before but it turned out well (we just forgot to add the parsley). It was different from any other korma I've ever had because of the tomato sauce, but that was an intersting addition. The dish might be improved by letting the chicken marinate in the sauce for a few hours before serving.
Due to reviewer comments, I decided to cook the dish differently to absorb more flavor. I sauteed according to instruction and cut the chicken into 2 in cubes and added tomato sauce to the crockpot. I also changed a few spices--using curry instead of cumin and cloves. After 3 hours in the crockpot I added cubed potatoes, green peas, carrots and the buttermilk and let that heat through for 20 min. Man, this dish had some kick! The chicken was also very tender and good. I now know not to be so liberal with the spices in the crockpot. I used light sour cream and that mellowed the hot dish perfectly. I like that the lowfat buttermilk is a healthier option to coconut milk. Thanks for the recipe and reviews!
Tastes good, but the spices need to be doubled. Also, Indian food is never garnished with parsley. Coriander leaves aka cilantro is used.
"Authentic" korma or not, I thought this was delicious! I wasn't sure if I was supposed to leave the whole spices in the oil during the whole cooking time, or take them out before adding onion. But I left them in the whole time, taking them out just before serving. And my dish had some serious kick! I doubled everything in the recipe, except the chicken, cause I like "saucy" dishes. I served this with steamed broccoli and it was delicious! I brought some to work today for lunch and I can't wait to heat it up. I've never cooked with buttermilk before, but now it's definitely a favorite! Thank you for sharin!
This korma recipe is not at all tasty! It does not do any justice for the chicken korma. Pakistani food is filled with more flavor and you can taste the spices in the chicken because you marinate for literally a min! If you like this recipe and want to add a pinch of spice add some curry powder (lal mich) and you should get something than bland.
My korma turned out great except that I needed to add almost twice the recommended seasonings. That could just be my taste...I agree that marinating or simmering longer improves the flavour
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 335
** Calories from Fat: 105
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