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Chicken Korma

Chicken Korma

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
NAJWA ..

NAJWA ..

This is an Indian chicken recipe my mom makes. I love it! Serve with rice or naan bread.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 335 kcal
  • 17%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 37.6 g
  • 75%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 1058 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

  1. In a large skillet, heat oil over medium heat. Cook cinnamon sticks, cloves, and cardamom seeds in hot oil for three minutes. Stir in onion and garlic, and cook until soft. Cut each chicken breast half into 4 pieces, and add to skillet; cook for about 5 to 8 minutes.
  2. Season with salt, red pepper flakes, coriander, and cumin. Stir in the tomato sauce and water. Continue cooking for 10 minutes.
  3. Stir in buttermilk, and cook for 5 to 8 minutes. Just before serving, mix in the parsley.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

ROOMILLER
62

ROOMILLER

8/21/2006

Made this for my Indian Husband and his friend one night. It was not what I expected. There was no flavor at all. it was very bland, Indian food is not suppose to be bland/

Mark P
33

Mark P

3/15/2006

First, this is not a korma. That said, it's a quite good tomato-based Indian dish, very much like the Indian Tomato Chicken recipe on this site. (For reference, this dish is faster to prepare and works better served on rice. (The other recipe works better with whole chicken breasts and without rice because it doesn't have enough sauce of proper consistency to go over rice in addition to the chicken; this one does.) Also, this recipe is less healthy (but still pretty healthy).)

LIZ416
23

LIZ416

7/13/2004

This was pretty easy and tasty. I made it with a friend; neither of us had ever made an Indian dish before but it turned out well (we just forgot to add the parsley). It was different from any other korma I've ever had because of the tomato sauce, but that was an intersting addition. The dish might be improved by letting the chicken marinate in the sauce for a few hours before serving.

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