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 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
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.
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