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Steve's Chicken Korma

By: Stephen

"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."

Rate/Review | Read Reviews (38)

What to Drink?
	Riesling
	Beer

Prep Time:
15 Min

Cook Time:
20 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

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

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.