Chicken Korma
Chicken Korma
My mom’s chicken korma recipe is Indian in style. It’s delicious! Serve with rice, naan or bread.
Prep Time
20 minutes
Cook Time
25 minutes
Total Time:
45 minutes
Servings:
2
Ingredients
- 1 tablespoon of vegetable oil
- Cinnamon sticks, 2 inches long
- 10 cloves of whole cloves
- 10 cardamom seeds
- 1 onion thinly sliced
- 2 cloves garlic, minced
- Cubed 2 breast halves (6 ounces) of skinless and boneless chicken.
- Half a teaspoon of salt
- 1/4 teaspoon red pepper flakes crushed
- Half a teaspoon of ground coriander
- Cumin ground to 1/2 teaspoon
- 1/2 cup tomato sauce
- Half a cup of warm water
- Half a cup of buttermilk
- Fresh cilantro or parsley, 2 tablespoons
Directions
- An oil skillet over medium heat should be heated with oil. Add the cinnamon sticks, cardamom, and cloves; stir and cook in the hot oil for about 1 to 2 minutes. Let the onion and garlic soften for a few minutes, then add them to the skillet.
- Add the chicken and cook until golden brown (5 to 7 minutes).
- Add salt, red pepper flake, cumin, coriander and coriander to the dish. Stir in tomato paste and water. After 10 minutes of simmering on medium-low heat, remove from heat.
- Stir in buttermilk and heat through for 5 to 8 minutes. Add cilantro and serve.
Nutrition Facts per Serving
336 Calories
12g It is a good idea to use
21g Carbs38g Protein
