Steve's Chicken Korma

SUBMITTED BY: ezsteve PHOTO BY: ezsteve

"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."

PREP TIME	15 Min
COOK TIME	20 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 tablespoons cooking oil
1/2 teaspoon ground ginger
1/2 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon ground white pepper
1 large onion, chopped
1 clove garlic, minced
1 cup chopped canned tomatoes
2 skinless, boneless chicken breast halves - cubed
1/4 cup chicken stock
2 tablespoons ground almonds
1/4 cup heavy cream
1/4 cup plain yogurt

READ REVIEWS (12)

DIRECTIONS

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.
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.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jul. 2, 2007 by mama2006

This was so good! I added some sliced zuchhini and squash to up the veggie factor, but all else according to recipe. The flavors were so subtle, perfectly blended. Yum.

3 users found this review helpful

Reviewed on Nov. 27, 2007 by L. J. Renner

My first attempt at making Indian food; served with cinnamon sprinkled white rice (that I had on hand). Used low fat yogurt and roasted almonds chopped in a mini food processor; also added one sliced zucchini as suggested to "up the veggie factor." Looked great, tasted interesting.. the cinnamon was quite noticeable, and it was not spicy at all despite the chili powder. I'm not sure if I liked it enough to make again, as my taste buds aren't used to eating much cinnamon for dinner. Thanks for the easy recipe, though!

1 user found this review helpful