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Chicken Korma

TOTAL TIME: Prep: 20 min. Cook: 25 min. YIELD: 4 servings.
Chicken korma is a spiced Indian dish. It's not spicy-hot, but it's very flavorful from ingredients like cloves and ginger. Serve it with rice to soak in all the sauce. —Jemima Madhavan, Lincoln, Nebraska

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

  • 1. Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. 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 until chicken is no longer pink, 10-15 minutes. Remove from the heat; discard cinnamon, bay leaf and cloves. Stir in sour cream. Serve with rice.

Nutrition Facts

1 cup: 313 calories, 12g fat (5g saturated fat), 70mg cholesterol, 665mg sodium, 24g carbohydrate (5g sugars, 4g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1-1/2 starch.

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