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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 Mar. 15, 2010 by shellg8

This recipe was too bland for me and my family. I'll increase the spices next time for a more lively taste.

Reviewed on Mar. 11, 2010 by lenfinger

This recipe is out of this world! I made it along with all of the other Indian recipes in this issue, except for the carrot salad. My husband and I are hooked. He loves Indian food, and he said this recipe, along with the Minted Rice with Garbanzo Curry and the Cucmber Salad are as good as anything he's ever had in any Indian restaurant. Of course, it helps that I'm a good cook!

Reviewed on Mar. 09, 2010 by rburtons

This dish was good. I didn't have any fresh tomatoes so I just used canned diced tomatoes and it worked out just fine. I need to add that it made for terrible leftovers, though. I would make this again, but not on a regular basis.

Reviewed on Feb. 26, 2010 by gmail1

please use 2-3 cardamom pods instead of 3 seeds. yes,yogurt gives a very sharp and lovey sharp taste too. I created this easy method to teach the class here in Lincoln. Jemy Madhavan

Reviewed on Feb. 17, 2010 by matteliz@swbell.net

Very easy and comforting. I used more ginger and garlic than it calls for and it was excellent. Even my picky kindergartener ate it OK when he was hungry.

Reviewed on Feb. 15, 2010 by mjtoth

My husband and I eat a lot of Indian food and found this recipe a bit bland. I used plain yogurt in place of the sour cream. Maybe the sour cream makes a big difference.

Reviewed on Feb. 15, 2010 by wendydms

My husband and I loved this recipe. We wouldn't change a thing.

Reviewed on Feb. 14, 2010 by motheatre

I have made it three times in the past month. I took it to my son and his family and now each week my grandsons call to ask me to make it again. I use more chicken than the recipe calls for.

Reviewed on Feb. 11, 2010 by ccswhim

Very easy and tasty. I made a couple of changes. I didn't have fresh tomatoes so I used canned diced tomatoes and I left out the sour cream. I will make this one again

Reviewed on Feb. 10, 2010 by slug9000

This was my first attempt at Indian cooking, and it turned out nicely. I used tofu in place of chicken, and it was delicious. My only recommendation is to add the sour cream slowly and taste it as you go - otherwise, you'll get an overwhelming sour cream taste.

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