Chicken Korma

Laura Mattingly


This is a great dish that my husband asks me to make often probably once a month. Actually it was even one of the first dishes I made for us. :) Enjoy!


★★★★★ 1 vote

20 Min
25 Min


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1 large
potato, peeled and cut into 1/2 inch cubes
1 large
onion, chopped
cinnamon stick (3 inch) or 1 tsp. ground cinnamon
bay leaf
whole cloves
1 Tbsp
canola oil
1 lb
boneless skinless chicken breasts, cut into 1/2 inch cubes
1 clove
garlic, minced
1 tsp
curry powder
1/2 tsp
minced fresh gingerroot
2 medium
tomatoes, seeded and chopped (or 1 can diced tomatoes you pick the size)
1 tsp
1/2 c
sour cream
hot cooked rice

How to Make Chicken Korma


  • 1Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or till tender. Drain
  • 2In a large skillet, saute the onion, cinnamon, bay leaf and cloves in oil till onion is tender. Add the chicken, garlic, curry and ginger; cook and stir 1 minute longer. Stir in tomatoes, salt and potato.
  • 3Cover and cook for 10-15 minutes or till chicken is no longer pink. Remove from the heat; discard cinnamon stick, bay leaf and cloves. Stir in sour cream. Serve with rice.

Printable Recipe Card

About Chicken Korma

Course/Dish: Chicken

Show 3 Comments & Reviews

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