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My review
Steve's Chicken Korma
3
Stephen
"A traditional, mild North Indian recipe. This is an unforgettable dish when served on a bed of pilau (cinnamon-spiced) rice or basmati rice with some Peshwari Naan."
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Ingredients
35 m servings 244Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Heat the oil in a large skillet over medium heat. Combine the ginger, chili powder, cinnamon, turmeric, and pepper; stir into the hot oil and cook for 5 seconds. Add the onion and garlic; stir and cook until onions become transparent, about 7 minutes. Stir in the tomatoes and chicken, and cook until chicken is no longer pink, 5 to 8 minutes.
- Combine the chicken stock with the chicken-onion mixture; stir and cook 3 minutes. Stir in the almonds, cream, and yogurt; continue cooking 2 to 4 minutes.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 4762 Ratings
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Most helpful positive review
12/16/2008
This is my second time making this dish and with my modifications, it is absolutely delicious! I used bone-in, skin-on chicken legs separated at the joint, and removed excess fat. I doubled the ...
Most helpful critical review
6/10/2008
This was a good recipe, but definitely missing a very important ingredient...creamed coconut or coconut milk!!! I made it the first time without it and knew that it didn't taste quite right. T...
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6/10/2008
This was a good recipe, but definitely missing a very important ingredient...creamed coconut or coconut milk!!! I made it the first time without it and knew that it didn't taste quite right. T...
12/16/2008
This is my second time making this dish and with my modifications, it is absolutely delicious! I used bone-in, skin-on chicken legs separated at the joint, and removed excess fat. I doubled the ...
9/12/2008
This was excellent. I used coconut milk instead of heavy cream, adding flavor and saving some calories. I prefer a thicker sauce, so I thickened it with corn starch. Next time, I'll omit the gro...
2/12/2009
This isn't a bad recipe. I had to replace the yogurt and cream by coconut milk. Where this recipe loses points is with the tomatoes. Tomatoes have no business in a chicken korma. I made it witho...
11/11/2007
I just made this for an Indian pot-luck dinner party. The only addition I made was a 1/2 tsp. of salt, but otherwise made it exactly as shown. I served it over basmati rice. Turned out great,...
7/16/2007
Very good dish. My only modification was to add more ground almonds. Also, if you like spicy dishes, I'd throw in a few chili pepppers as the dish was not spicy in any way. Definitely a keepe...
10/23/2010
I cooked this per recipe directions except I eliminated the tomatoes as someone suggested and substituted coconut milk for the heavy cream and yogurt. Also instead of ground almonds, I used chop...
11/27/2007
My first attempt at making Indian food; served with cinnamon sprinkled white rice (that I had on hand). Used low fat yogurt and roasted almonds chopped in a mini food processor; also added one ...
12/14/2008
Great Recipe! I punched it up by adding curry powder. I also doubled all the ingredients to make more sauce. It turned out great! :)