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


  • 1 large
    potato, peeled and cut into 1/2 inch cubes
  • 1 large
    onion, chopped
  • 1
    cinnamon stick (3 inch) or 1 tsp. ground cinnamon
  • 1
    bay leaf
  • 3
    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


  1. Place 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
  2. In 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.
  3. Cover 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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