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Steve's Chicken Korma

Steve's Chicken Korma

Name: Steve's Chicken Korma
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tablespoons cooking oil; ½ teaspoon ground ginger; ½ teaspoon red chile powder; ½ teaspoon ground cinnamon; ½ teaspoon ground turmeric; ½ teaspoon ground white pepper; 1 large onion, chopped; 1 clove garlic, minced; 1 cup chopped canned tomatoes; 2 skinless, boneless chicken breast halves - cubed; ¼ cup chicken stock; 2 tablespoons ground almonds; ¼ cup heavy cream; ¼ cup plain yogurt

Rating: 4.1 stars

62 Ratings
47 Reviews
10 Photos

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.

By Stephen

Recipe Summary

prep:

15 mins

cook:

20 mins

total:

35 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1

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.

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Step 2

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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:

243.7 calories; 16 g protein; 9.5 g carbohydrates; 57.3 mg cholesterol; 181.4 mg sodium. Full Nutrition

Reviews (47)

Most helpful positive review

RMSR

04/08/2010

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 recipe but maybe tripled the spices this is a must! I also added coconut milk and creamed coconut because korma is supposed to have coconut something in it! This may seem like alot of coconut flavour but they're both necessary to make this dish very creamy. I added cumin to take away the overwhelming coconut taste. I also add spinach. It's way creamier than the base recipe and I love the way it tastes my way. Thanks for the base recipe Steve! I never buy the jarred korma anymore! Read More

Helpful

(28)

Most helpful critical review

ELIWATERZ

06/10/2008

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. Then I added the creamed coconut and it made all the difference. Also if you don't think it is spicy enough all you have to do is add more chili powder and that will do the trick...trust me mine was flaming! This recipe is quick simple and tasty as long as you add the coconut! Read More

Helpful

(53)

62 Ratings

5 star values: 27
4 star values: 21
3 star values: 7
2 star values: 7
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

ELIWATERZ

06/10/2008

Helpful

(53)

RMSR

04/07/2010

Helpful

(28)

JED901

09/12/2008

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 ground almonds because I don't think they added anything to the final result. I forgot to buy Basmati rice and had to use converted white rice; just not as good. Next time I'll bump the seasoning up a little. My wife's first experience with Indian food was just recently having Chicken Korma in a restaurant. She loved it and proclaimed this a "keeper" recipe. Read More

Helpful

(24)

marysalata

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 everyone loved it and it made great leftovers the next day. Read More

Helpful

(14)

eurekabru

02/13/2009

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 without tomatoes and it was much better. I also tried throwing a couple of cardamon pods and it added so depth to the flavors. This recipe is a good base to build on. Read More

Helpful

(14)

CTM

07/16/2007

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 keeper! And extremely quick to make. Thanks Steve! Read More

Helpful

(9)

Valetta Gale Cannon

10/27/2010

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 chopped. It's absolutely awesome! I paired it with rice pilau and mango chutney and the marriage of the three is purely divine! A feast for the tongue and belly an aroma parade and a taste carnival. The flavors are out of this world. This is my first time cooking and eating Indian curry and I will definitely do it again. Read More

Helpful

(7)

Lindsey Gilmour

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 sliced zucchini as suggested to "up the veggie factor." Looked great tasted interesting.. the cinnamon was quite noticeable and it was not spicy at all despite the chili powder. I'm not sure if I liked it enough to make again as my taste buds aren't used to eating much cinnamon for dinner. Thanks for the easy recipe though! Read More

Helpful

(7)

mama2006

07/02/2007

This was so good! I added some sliced zuchhini and squash to up the veggie factor but all else according to recipe. The flavors were so subtle perfectly blended. Yum. Read More

Helpful

(5)

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Nutritional Information

Steve's Chicken Korma

Servings Per Recipe: 4
Calories: 243.7

% Daily Value *

protein: 32 %

carbohydrates: 3 %

exchange other carbs:

dietary fiber: 8 %

sugars:

fat: 25 %

saturated fat: 27 %

cholesterol: 19 %

vitamin a iu: 8 %

niacin equivalents: 73 %

vitamin b6: 26 %

vitamin c: 15 %

folate: 4 %

calcium: 9 %

iron: 9 %

magnesium: 13 %

potassium: 10 %

sodium: 7 %

thiamin: 10 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Steve's Chicken Korma

1 of 47

All Reviews

ELIWATERZ

06/10/2008

Helpful

(53)

RMSR

04/07/2010

Helpful

(28)

JED901

09/12/2008

Helpful

(24)

marysalata

11/11/2007

Helpful

(14)

eurekabru

02/13/2009

Helpful

(14)

CTM

07/16/2007

Helpful

(9)

Valetta Gale Cannon

10/27/2010

Helpful

(7)

Lindsey Gilmour

11/27/2007

Helpful

(7)

mama2006

07/02/2007

This was so good! I added some sliced zuchhini and squash to up the veggie factor but all else according to recipe. The flavors were so subtle perfectly blended. Yum.

Helpful

(5)