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