Indian Chicken Korma

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • [For the Chicken Marinade]

  • 3

    lbs boneless skinless chicken breasts

  • 2

    tsp mild yellow curry powder

  • 2

    tbsp garam masala

  • 1/2

    tsp salt

  • 1/2

    tsp ground black pepper

  • 3

    tbsp olive oil

  • [For the Sauce]

  • 2

    white onions, peeled

  • 6

    cloves garlic, peeled

  • 1

    c. water

  • 3

    large tomatoes, diced small

  • 2

    Tbsp. freshly grated ginger root

  • 1/2

    c. ground almonds (food processor works great)

  • 1

    c. coconut milk

  • 1 1/2

    c. plain low-fat yogurt

  • 1/2

    small red chili, de-seeded and minced (I used dried, but fresh works, too)

  • 2

    tsp. turmeric

  • 1

    tsp. cinnamon

  • 1/2

    tsp. ground cardamom

  • 4

    tsp. mild yellow curry powder

  • 1/2

    tsp. nutmeg

  • 1

    tsp. salt

  • 1

    tsp. black pepper

  • 1

    tsp. ground coriander seed

  • 2

    tsp. garam masala

  • 1/2

    tsp. ground cloves

  • 1/2

    tsp. cumin

  • 1

    Tbsp. brown sugar

Directions

Drizzle the chicken with the oil and sprinkle on the spices, salt and pepper. Massage into the meat and cover, leaving to marinate for at least a couple of hours or overnight. Grill the chicken until fully cooked but not dried out. Set aside. For the sauce begin by pureeing together: 2 white onions , 6 cloves garlic, 1 cup water. In a large saucepan heat 3 tbsp olive oil (or ghee if you prefer). Add the pureed onion mixture and cook over medium heat for a few minutes stirring constantly. Add: tomatoes, ginger, ground almonds, coconut milk, yogurt, red chili, turmeric, cinnamon, cardamom, curry powder, nutmeg, salt, pepper, ground coriander, garam masala, cloves, cumin, and brown sugar. Simmer slowly for about 30-40 minutes then add the chicken and simmer for an additional 15 minutes. Serve with steamed jasmine rice and/or naan.

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