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Easy Chicken Korma

SPQ DEB

"This is the easiest korma recipe I have! A winner for us. Not too spicy, but lots of flavor. If you have ever wanted to try Indian food, this is a good one to start with. Serve over hot rice."
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Ingredients

55 m servings 423 cals
Original recipe yields 4 servings

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
  2. Heat oil and butter in a skillet over medium heat. Cook onions in oil until soft.
  3. Place onion, yogurt, mango chutney, garlic, turmeric, chili powder, garam masala, and into the bowl of a food processor. Process into a smooth sauce; it should be about the consistency of thick cream. Add a bit of water or yogurt to thin it if needed. Spread chicken into prepared baking dish, and pour the onion sauce over the chicken.
  4. Bake in preheated oven for 30 minutes, or until the chicken is cooked through. Sprinkle sliced almonds over the top, and serve.

Footnotes

  • Cook's Note:
  • You can also add a handful of golden raisins to the chicken at the end of cooking, if desired.

Nutrition Facts


Per Serving: 423 calories; 25.9 g fat; 16.7 g carbohydrates; 31.5 g protein; 93 mg cholesterol; 1412 mg sodium. Full nutrition

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Reviews

Read all reviews 87
  1. 109 Ratings

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Most helpful positive review

I cut my chicken in bite size pieces, stir fried them and then added the sauce. I also added some unsweetened coconut as some others suggested. I doubled the sauce but not the onions. It reall...

Most helpful critical review

I hate to give a bad review, but I have to say this recipe was horrible. This was my first attempt to prepare an indian dish, but I LOVE Chicken Korma, and have had it at numerous restraunts, an...

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I cut my chicken in bite size pieces, stir fried them and then added the sauce. I also added some unsweetened coconut as some others suggested. I doubled the sauce but not the onions. It reall...

I am in a food-exchange co-op and made this for one of our exchanges. I extended it to 6 entrees (24 servings). I think it turned out GREAT! It thawed well. I did pass the recipe on to one o...

I hate to give a bad review, but I have to say this recipe was horrible. This was my first attempt to prepare an indian dish, but I LOVE Chicken Korma, and have had it at numerous restraunts, an...

I have to disagree with the previous poster -- although this probably isn't "authentic" korma, it's incredibly tasty and definitely a worthy substitution, as it has a lot of Indian flavors. We a...

While I might agree with another reviewer that the Chicken Korma I've had in restaurants is a bit better, this is one of the best Indian recipes I've attempted at home!! Easy to make and very au...

This was the first time I ever ate Chicken Korma and I thought it was pretty good. Not at all what I expected, in that several reviews gave the impression it was a spicy dish, which it was not....

This is my second time making this recipe and both times were very good. For those of you who failed at making this recipe, you gotta make sure that you have the correct chutney. You need to us...

Wow!!!! Fantastic! I did NOT use 2 onions though ( would be way too oniony for our tastes) so instead I used one sweet onion and then in place of the other onion I added a can of diced tomatos (...

I only have one word for this recipe... YUM! I have tried to make authentic tasting Indian food at home many times, but the recipes always seem to fall short. This one came through with flying...