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Chicken Korma

 Chicken Korma
“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.”
4 ServingsPrep: 20 min. Cook: 25 min.


  • 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.

2 of 2

Chicken Korma (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.