Recipe by SPQ DEB
"This is the easiest korma recipe I have! A winner for us. Not too spicy, but lots of flavor. If you have ever wanted to try Indian food, this is a good one to start with. Serve over hot rice."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
boneless skinless chicken breast halves, chopped
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.
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.
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.
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!
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!
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Chicken Korma
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 233
Get recipes that work for your busiest days.
Get cheer-worthy chili, ribs, dips, snacks, and treats.
Now you can try Menu Planner free. Start your 30-day trial today.
This creamy, classic Indian restaurant dish is easy to make at home.
Seasoned chicken is topped with salsa and cheese and baked to bubbly.
This could be the fastest, easiest chicken Parmesan you’ll ever make.