14 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

A twist of the vegetarian classic Navratan Korma for the chicken lovers.

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Ingredients

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

Directions

  • Heat vegetable oil in a large skillet over medium heat; add cumin seeds. Cook until seeds begin to pop and crackle, 1 to 2 minutes. Cook and stir onion and garlic into cumin seeds until onions are slightly softened, about 5 minutes. Add turmeric and chili powder; stir to coat. Stir in tomato puree until fully incorporated, 1 to 2 minutes.

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  • Cook and stir chicken, carrots, potatoes, and green beans into onion mixture. Season with salt. Cover the skillet with a lid and lower heat to medium-low. Simmer, stirring occasionally, until vegetables are about half cooked, about 10 minutes.

  • Whisk water and coconut cream together in a bowl; pour into chicken and vegetable mixture. Cover skillet and simmer until chicken is fully cooked and no longer pink in the center and vegetables are tender, 5 to 10 more minutes.

Nutrition Facts

485 calories; 33.9 g total fat; 59 mg cholesterol; 159 mg sodium. 22.2 g carbohydrates; 26.8 g protein; Full Nutrition


Reviews (10)

Read All Reviews

Most helpful positive review

Rating: 5 stars
07/01/2012
Turned out delicious!! BUT.. the only problem i had was in cooking the potatoes. i ended up cooking the mixture about 25-30 minutes longer than the recipe stated. Next time i'll semi-cook the potatoes first. I also added: 1 Tablespoon of finely chopped fresh ginger (cooked with the onions) 1 teaspoon Cumin 1/2 teaspoon of chili powder (1 1/2 tsp total) Read More
(12)

Most helpful critical review

Rating: 2 stars
07/31/2012
Extremely watery. Bland. Tried to make it twice now and I will not make it again. Read More
14 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
07/01/2012
Turned out delicious!! BUT.. the only problem i had was in cooking the potatoes. i ended up cooking the mixture about 25-30 minutes longer than the recipe stated. Next time i'll semi-cook the potatoes first. I also added: 1 Tablespoon of finely chopped fresh ginger (cooked with the onions) 1 teaspoon Cumin 1/2 teaspoon of chili powder (1 1/2 tsp total) Read More
(12)
Rating: 5 stars
11/13/2012
All of my kids (ages 3-14) ate this -- not too spicy but very flavorful. The sauce was very thin more like a soup so I'll omit all or most of the water next time. I diced the veggies pretty small so no problem with undercooking there. I knew chicken breast wouldn't take 20 minutes to cook so I put in the veggies to start cooking while I chopped the chicken. And I wrote "start rice" at the top of my recipe so I'll remember to do that next time.:) We ate it with naan bread. Thanks for the recipe. I wanted to use some coconut cream I had purchased and this turned out great. Read More
(5)
Rating: 5 stars
06/24/2012
THANK YOU RAVEENA! VERY GOOD!! I also used chicken breasts. The meat was tender moist and flavorful. I skipped the carrots cut red potatoes in larger size pieces skin on and added garden fresh beans. I also added 2 chopped Thai hot peppers with the garlic. Finished with greek yogurt. AWESOME and EASY. Read More
(5)
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Rating: 4 stars
10/26/2017
put my own spin on this. Added tbs of chopped ginger to onions and garlic. put red pepper flakes in oil had no cumin seeds but did add 1 tsp of cumin plus 1/2 tsp tumeric allspice 1/8 cayenne pepper and tbs chili powder. my coconut cream had sugar so only added 1/2 cup and a 1/2 cup water. left lid off for second 10 minutes. my husband loved it so that is why I wrote this. enjoy Read More
Rating: 4 stars
02/09/2015
Very Good! I cooked the chicken first in 1 cup of water. then added the seasonings onions and garlic. At the end I only added the coconut milk. Put in a little bit of flour to thicken. Read More
Rating: 5 stars
01/09/2017
Chose this because I wanted a curry and it called for veggies I wanted to clear from my fridge. Made 2x for that reason. I was surprised at the amount of chili powder and worried it would taste like a chili but it didn't. This was quite good! It makes a nice curried stew. We ate it over rice in a bowl. Even better the next day. Oh added about a tablespoon of fresh ginger and used chicken stock instead of water. (Had the stock on hand and it needed to be used.) Coconut milk instead of coconut cream. I also ignored the final two cooking times just bringing it to boil and then turning down to med-low for maybe 30 minutes--until the potatoes were cooked through. Read More
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Rating: 2 stars
07/31/2012
Extremely watery. Bland. Tried to make it twice now and I will not make it again. Read More
Rating: 4 stars
09/24/2012
I think this has the potential to be a great curry. Think it might need more spices and possibly more heat. It is not easy for me to get coconut cream so I used coconut milk instead... Am sure that took some of the richness away:( overall tasty but taste and adjust the spices to your liking. Read More
Rating: 5 stars
01/19/2014
I made this tonight and it was very good per my husband and myself. I made a couple of changes though. I used ketchup instead of tomato puree because that is what I had on hand. I also used a whole can of coconut milk instead of 1 cup of coconut cream. Coconut cream is thicker and sweet for mixed drinks normally so I used the coconut milk. I quartered my potatoes lengthwise and then sliced them into about 1/4 inch slices which allowed them to cook in the amount of time given in original recipe. Read More