Chicken Korma Recipe
- 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
- 1. 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.
- 2. 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.
- 3. 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.
1 cup: 317 calories, 11g fat (5g saturated fat), 83mg cholesterol, 666mg sodium, 25g carbohydrate (6g sugars, 3g fiber), 27g protein Diabetic Exchanges:1 starch, 3 lean meat, 1 vegetable, 2 fat
Reviews for Chicken Korma
"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!"
"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!"
"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."
"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."
"Yum! Yum! Yum!"
"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!!! :)"
"This is excellent comfort food. I made this for my lunch group and everyone had seconds."
"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."
"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."
"This was my first time trying an Indian dish, and I thought it was delicious. Completely different taste than I've ever had before."
"This recipe was too bland for me and my family. I'll increase the spices next time for a more lively taste."
"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!"
"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."
"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"
"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."
"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."
"My husband and I loved this recipe. We wouldn't change a thing."
"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."
"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"
"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."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.