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
Chicken Korma
Chicken Korma Recipe Tips
How do I make homemade curry powder?
If you don't have any curry powder on hand, try making your own! In a spice grinder or with a mortar and pestle, combine cardamom seeds (removed from 3 cardamom pods), 2 teaspoons of ground coriander, 2 teaspoons of ground cumin, 1 teaspoon ground turmeric, 1/2 teaspoon chili powder, 1/2 teaspoon pepper and 1/8 teaspoon of ground fennel seed until it has a powderlike consistency. Store in an airtight container for up to a year.What's the difference between chicken korma and chicken tikki masala?
Chicken korma and tikki masala are quite similar. This chicken tikki masala is a bit creamier than this chicken korma recipe (with ingredients like whipping cream and yogurt). Also, this chicken tikki masala has a bit more spice to it with additional spices like paprika and cayenne. Try out these other Indian recipes!How do I make chicken korma spicier?
You can make this chicken korma spicier by adding 1 teaspoon of red pepper flakes. If you love all things spicy, try one of these spicy recipes.Watch How to Make Chicken Korma
Chicken Korma
Prep Time
20 min
Cook Time
25 min
Yield
4 servings
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
- Chopped fresh cilantro, optional
Directions
- 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.
- 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 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 and, if desired, cilantro.
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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