chicken korma
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!
prep time
20 Min
cook time
25 Min
method
---
yield
4
Ingredients
- 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 tablespoon canola oil
- 1 pound boneless skinless chicken breasts, cut into 1/2 inch cubes
- 1 clove garlic, minced
- 1 teaspoon curry powder
- 1/2 teaspoon minced fresh gingerroot
- 2 medium tomatoes, seeded and chopped (or 1 can diced tomatoes you pick the size)
- 1 teaspoon salt
- 1/2 cup sour cream
- - hot cooked rice
How To Make chicken korma
-
Step 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
-
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Chicken
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