Steve's Chicken Korma

Steve's Chicken Korma

42
Stephen 3

"A traditional, mild North Indian recipe. This is an unforgettable dish when served on a bed of pilau (cinnamon-spiced) rice or basmati rice with some Peshwari Naan."

Ingredients

35 m servings 244 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 9.5g
  • 3%
  • Protein:
  • 16.1 g
  • 32%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 181 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the oil in a large skillet over medium heat. Combine the ginger, chili powder, cinnamon, turmeric, and pepper; stir into the hot oil and cook for 5 seconds. Add the onion and garlic; stir and cook until onions become transparent, about 7 minutes. Stir in the tomatoes and chicken, and cook until chicken is no longer pink, 5 to 8 minutes.
  2. Combine the chicken stock with the chicken-onion mixture; stir and cook 3 minutes. Stir in the almonds, cream, and yogurt; continue cooking 2 to 4 minutes.

Reviews

42
  1. 56 Ratings

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Most helpful

This is my second time making this dish and with my modifications, it is absolutely delicious! I used bone-in, skin-on chicken legs separated at the joint, and removed excess fat. I doubled the ...

Most helpful critical

This was a good recipe, but definitely missing a very important ingredient...creamed coconut or coconut milk!!! I made it the first time without it and knew that it didn't taste quite right. T...

This was a good recipe, but definitely missing a very important ingredient...creamed coconut or coconut milk!!! I made it the first time without it and knew that it didn't taste quite right. T...

This is my second time making this dish and with my modifications, it is absolutely delicious! I used bone-in, skin-on chicken legs separated at the joint, and removed excess fat. I doubled the ...

This was excellent. I used coconut milk instead of heavy cream, adding flavor and saving some calories. I prefer a thicker sauce, so I thickened it with corn starch. Next time, I'll omit the gro...

I just made this for an Indian pot-luck dinner party. The only addition I made was a 1/2 tsp. of salt, but otherwise made it exactly as shown. I served it over basmati rice. Turned out great,...

This isn't a bad recipe. I had to replace the yogurt and cream by coconut milk. Where this recipe loses points is with the tomatoes. Tomatoes have no business in a chicken korma. I made it witho...

Very good dish. My only modification was to add more ground almonds. Also, if you like spicy dishes, I'd throw in a few chili pepppers as the dish was not spicy in any way. Definitely a keepe...

I cooked this per recipe directions except I eliminated the tomatoes as someone suggested and substituted coconut milk for the heavy cream and yogurt. Also instead of ground almonds, I used chop...

My first attempt at making Indian food; served with cinnamon sprinkled white rice (that I had on hand). Used low fat yogurt and roasted almonds chopped in a mini food processor; also added one ...

Great Recipe! I punched it up by adding curry powder. I also doubled all the ingredients to make more sauce. It turned out great! :)