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.
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Reviews

42
  1. 56 Ratings

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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...