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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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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  • 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

244 calories; 16.2 g total fat; 57 mg cholesterol; 181 mg sodium. 9.5 g carbohydrates; 16 g protein; Full Nutrition

Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/07/2010
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
(28)

Most helpful critical review

Rating: 3 stars
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
(53)
62 Ratings
  • 5 star values: 27
  • 4 star values: 21
  • 3 star values: 7
  • 2 star values: 7
  • 1 star values: 0
Rating: 4 stars
04/07/2010
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
(28)
Rating: 3 stars
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
(53)
Rating: 4 stars
04/07/2010
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
(28)
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Rating: 5 stars
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
(24)
Rating: 4 stars
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
(14)
Rating: 5 stars
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
(14)
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Rating: 5 stars
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
(9)
Rating: 5 stars
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
(7)
Rating: 4 stars
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
(7)
Rating: 5 stars
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!:) Read More
(5)