Easy Chicken Korma

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Most Helpful Positive Review

Oct 25, 2005

I am in a food-exchange co-op and made this for one of our exchanges. I extended it to 6 entrees (24 servings). I think it turned out GREAT! It thawed well. I did pass the recipe on to one of the group members (because she liked mine so much) and when she made it she said it was too salty, but I don't know if she did something wrong when she made it. For our family, it had just the right amount of spicy-heat (we're kind of wimpy!). Don't buy your turmeric and garam masala in the spice section of the grocery store, go to the Asian section, or go to an Asian food market. It will be much less expensive.

—lohroffe

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Most Helpful Critical Review

Jan 29, 2004

I hate to give a bad review, but I have to say this recipe was horrible. This was my first attempt to prepare an indian dish, but I LOVE Chicken Korma, and have had it at numerous restraunts, and have never had anything even close to this. Since it was my first attempt, I'll give that I could have somehow screwed it up, but I am always very careful to closely follow directions, and measure carefully, so I have to say I would not recommend this recipe. Sorry.

—tasty1223334444

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85 Ratings

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May 21, 2009

I cut my chicken in bite size pieces, stir fried them and then added the sauce. I also added some unsweetened coconut as some others suggested. I doubled the sauce but not the onions. It really doesn't taste like Korma, but it is good. I will make this again.5/20 Update: I made this again and used a whole pint of fat free yogurt and if the spices said 1 tsp, I used 1 TBSP for each spice. Don't put the Turmeric in a plastic food processor, it will stain, wait till after you process it to put in the tumeric. I also processed about 3 TBSP almonds and that helped thicken the sauce. It came out great and tasted more like Korma.

—WINELOVER813

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Mar 29, 2004

I have to disagree with the previous poster -- although this probably isn't "authentic" korma, it's incredibly tasty and definitely a worthy substitution, as it has a lot of Indian flavors. We all loved it, and we *love* Indian food. Plus, it's cheap, healthy and reasonably quick. Give it a try!

—VEDAWOO

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Aug 10, 2006

While I might agree with another reviewer that the Chicken Korma I've had in restaurants is a bit better, this is one of the best Indian recipes I've attempted at home!! Easy to make and very authentic tasting. Even my 9 month old daughter loved the sauce over rice!

—Fyona

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Feb 09, 2009

This was the first time I ever ate Chicken Korma and I thought it was pretty good. Not at all what I expected, in that several reviews gave the impression it was a spicy dish, which it was not. The only thing I did different was I could not find mango chutney anywhere. After buying everything else I needed, a friend suggested I substitute with apricot preserves. She's somewhat of a gourmet cook and thought since mango is a sweet fruit, apricots might work in it's place. The recipe turned out to be very good and I served it over basmati rice as suggested.

—Charlee

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Apr 14, 2008

This is my second time making this recipe and both times were very good. For those of you who failed at making this recipe, you gotta make sure that you have the correct chutney. You need to use the SWEET one. The only thing I would change is cutting the salt because for some reason it was too salty and make it more liquidy as the sauce was too thick. Other than that, the recipe is really good.

—Purgirl

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Aug 30, 2006

Wow!!!! Fantastic! I did NOT use 2 onions though ( would be way too oniony for our tastes) so instead I used one sweet onion and then in place of the other onion I added a can of diced tomatos (drained)...other than that, I did everything exact, and it was soooooooo yummy, and best of all sooooo easy. I made the sauce and poured over chicken in the baking dish, covered it, put it back in the fridge, went to kickboxing class and and hour later cooked it up and, wala, ready in 1/2 hour. And all that butter and oil is not necessary. Next time I will use just a couple tablespoons of olive oil and then it is super healthy, too. Loved it and so did everyone else. Will make again and again. (note: be sure to cook the onions until they are very soft to ensure a nice creamy texture for the sauce) Thanx!

—Amy

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Nutrition

Calories
423 kcal
21%

Carbohydrates
16.7 g
5%

Cholesterol
93 mg
31%

Fat
25.9 g
40%

Fiber
3.1 g
12%

Protein
31.5 g
63%

Sodium
1412 mg
56%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Chicken Korma

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 423
Calories from Fat: 233

% Daily Value *
Total Fat 25.9g 40 %
** Saturated Fat 8g 40 %
** Cholesterol 93mg 31 %
Sodium 1412mg 56 %
Potassium 584mg 16 %
Total Carbohydrates 16.7g 5 %
Dietary Fiber 3.1g 12 %
Protein 31.5g 63 %
** Sugars 5.1g
** Vitamin A 10 %
** Vitamin C 16 %
Calcium 14 %
** Iron 20 %
** Thiamin 14 %
Niacin 151 %
** Vitamin B6 53 %
Magnesium 28 %
** Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.