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Chicken Korma Recipe

Chicken Korma Recipe photo by Taste of Home

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“There were days, like after basketball practice, when all I wanted to do was refuel with my mother’s korma. It’s filling, spicy and delicious.”

This recipe is:

Diabetic Friendly

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Chicken Korma Recipe

Prep: 20 min. Cook: 25 min.

Yield: 4 Servings

20 25 45

Ingredients

1 large potato, peeled and cut into 1/2-inch cubes
1 large onion, chopped
1 cinnamon stick (3 inches)
1 bay leaf
3 whole cloves
1 tablespoon canola oil
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 garlic clove, minced
1 teaspoon curry powder
1/2 teaspoon minced fresh gingerroot
2 medium tomatoes, seeded and chopped
1 teaspoon salt
1/2 cup sour cream
Hot cooked rice

Directions

Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
In a large skillet, saute the onion, cinnamon, bay leaf and cloves in oil until onion is tender. Add the chicken, garlic, curry and ginger; cook and stir 1 minute longer. Stir in the tomatoes, salt and potato.
Cover and cook for 10-15 minutes or until chicken is no longer pink. Remove from the heat; discard cinnamon, bay leaf and cloves. Stir in sour cream. Serve with rice. Yield: 4 servings.

Nutritional Facts 1 cup chicken mixture (calculated without rice) equals 317 calories, 11 g fat (5 g saturated fat), 83 mg cholesterol, 666 mg sodium, 25 g carbohydrate, 3 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch, 1 vegetable.

Originally published as Chicken Korma in Taste of Home February/March 2010, p81

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Chicken Korma

Chicken Korma

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Reviewed on Oct. 11, 2012 by Jodireneeg

My picky kids loved this! Next time I won't cook the potatoes as long, they didn't hold up to mixing. I kept most everything the same, but I added diced carrots to sauté with the onion because my kids will only eat carrots if they are cooked and mixed in something, so I thought I'd add some. They cleaned their bowls!

Reviewed on Jan. 09, 2012 by cebulas

We enjoyed this, the whole spices made the dish smell great while cooking. The potato was a nice addition, it added texture to the dish. Quite tasty, and very easy to make. Family all agreed, it's a keeper!

Reviewed on May. 09, 2011 by keverwann

Made this a second time, but used 12 ounces of diced buttercup squash (instead of potato), which I sauted with the onion, and used canned stewed tomatoes (instead of fresh). Turned out nicely.

Reviewed on Mar. 31, 2011 by Sugarbearchef

This was my first try at Indian cooking. We liked it, but more, I liked how energetic I felt after eating it! Such a good healthy dish! He was saying that he liked to eat it after playing sports, and I agree! And it smells wonderful.

Reviewed on Mar. 02, 2011 by keverwann

Yum! Yum! Yum!

Reviewed on Dec. 01, 2010 by charlottesumtimz

tried this recipe, and made a few modifications. my husband and 2 small children LOVED it! Use 2 potatoes, boil them for only 5 minutes (otherwise they turn out like mashed potatoes). Use a tablespoon of curry powder. Use twice the recipe amount of minced ginger. Use twice the recipe amount of salt. Serve with Basmati rice. Dynamite!!! :)

Reviewed on Sep. 06, 2010 by lmmf73

This is excellent comfort food. I made this for my lunch group and everyone had seconds.

Reviewed on Aug. 02, 2010 by sol2957

I have made this recipe and the entire family . Gave the recipe to my sisters and they both made and loved it. It is easy and fast will be sdded to my favorites list.

Reviewed on Jul. 07, 2010 by Kenzr85

I thought this was a great recipe. Next time I make it I am going to make your curry powder, I have a feeling that would make it even better. Thanks for the recipe! Can't wait to try the rest.

Reviewed on Jun. 16, 2010 by HeatherKP

This was my first time trying an Indian dish, and I thought it was delicious. Completely different taste than I've ever had before.

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