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Steve's Chicken Korma

Steve's Chicken Korma

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Stephen

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.

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Original recipe yields 4 servings

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Nutrition

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  • 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

Directions

  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

ELIWATERZ
48
6/10/2008

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. Then, I added the creamed coconut and it made all the difference. Also, if you don't think it is spicy enough, all you have to do is add more chili powder and that will do the trick...trust me, mine was flaming! This recipe is quick, simple and tasty as long as you add the coconut!

RMSR
26
4/7/2010

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 recipe, but maybe tripled the spices, this is a must! I also added coconut milk and creamed coconut, because korma is supposed to have coconut something in it! This may seem like alot of coconut flavour, but they're both necessary to make this dish very creamy. I added cumin to take away the overwhelming coconut taste. I also add spinach. It's way creamier than the base recipe, and I love the way it tastes, my way. Thanks for the base recipe, Steve! I never buy the jarred korma anymore!

JED901
24
9/12/2008

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 ground almonds because I don't think they added anything to the final result. I forgot to buy Basmati rice and had to use converted white rice; just not as good. Next time, I'll bump the seasoning up a little. My wife's first experience with Indian food was just recently having Chicken Korma in a restaurant. She loved it, and proclaimed this a "keeper" recipe.