“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.”
- 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
- 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.
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.
Reviews for Chicken Korma
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review