Dinner Done: Chicken Korma

11:53 AM, Feb 17, 2010   |    comments
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A creamy and fragrant dish!

You'll Need

2 lbs chicken breast, cut into bite-sized pieces

1 Tbsp minced ginger

1 Tbsp minced garlic

3 Tbsp slivered almonds

2 Tbls canola oil

1 ½ cup yogurt

¼ cup cream

1 ½ tsp garam masala**

2 tsp ground coriander

1 ½ tsp cayenne pepper

½ tsp salt

2 cups chopped onion

¼ cup chopped cilantro

Cooked rice - white or brown

 

 

To Prepare:

 

First, place the garlic, ginger, almonds and ¼ cup water in a small food processor or blender and puree.  Set aside and let's prepare a creamy yogurt sauce. 

 

In a small bowl, add yogurt, cream, garam masala, coriander, cayenne and salt and mix well.  Set this aside while we begin cooking!

 

 

Heat oil in skillet over medium heat.  Sauté onion 2-3 minutes until translucent.  Add chicken and the garlic-ginger paste and cook 3-5 minutes.  Now, stir in the garlic-ginger-paste and cook 1-2 minutes more.  Add the yogurt mixture and stir. 

 

Lower heat, cover and cook about 15-20 minutes until chicken is cooked throughout.   Spoon over rice and top with fresh chopped cilantro just before serving.

 

 

Did you know?  Chicken Korma is a Persian-Indian dish that traces back to the 16th century.

 

Nutritional Information Per Serving: Serves 6.  Nutritionals do not include rice - see individual rice package for nutritional information.  376 cal, 13.5g fat (4g sat), 99.4mg chol, 337mg sodium, 12.8g carb, 2g fiber, 7g sugar, 38g protein.

Dinner Done!

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