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Nutrition Facts
Serving Size 1 (324g) Recipe makes 2 servings The following items or measurements are not included below: 4 cardamom pods 6 cloves 1/2 cup tomato sauce
Calories 261
Calories from Fat 130		(49%)
Amount Per Serving		%DV
	Total Fat 14.5g	22%
	Saturated Fat 3.2g	16%
	Monounsaturated Fat 4.9g
	Polyunsaturated Fat 5.3g
	Trans Fat 0.1g
Cholesterol 48mg		16%
Sodium 1017mg		42%
Potassium 568mg		16%
Total Carbohydrate 14.9g		4%
	Dietary Fiber 2.2g	8%
	Sugars 8.0g
Protein 18.8g		37%
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Another Indian Dream

Sandi (From CA)

Chicken Korma

Recipe #13000 | 30 min | 5 min prep | add private note

⁽²⁵⁾ RATE IT NOW Print Recipe

By: najwa
Oct 20, 2001

This is a wonderful chicken recipe I got from my mother. It is Indian-based, you can add more spices if you like.

SERVES 2 (change servings and units)

Ingredients

1 tablespoon oil
4 cinnamon sticks
4-8 cardamom pods
6-10 cloves
1 onion, sliced thinly
2 garlic cloves, crushed
2 chicken breast halves, cut into 4 pieces
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/2 teaspoon crushed dried hot pepper
1/2 cup tomato sauce
1/2 cup water
1/2 cup buttermilk
1/2 teaspoon ground cumin
1 tablespoon fresh coriander, chopped (or 1/2 tsp dried)

Directions

1
Heat oil over medium-high heat, and add cinnamon, cardamom and cloves.
2
When the aroma is released, reduce heat, and add the onion and garlic, cook until onion is softened.
3
Add chicken and cook for about 5 minutes, then add salt, ground cinnamon, ground cardamom, ground cloves and hot pepper.
4
Mix well so the spices cover the chicken.
5
Add tomato sauce and water, cover and cook for 10 minutes.
6
Add buttermilk, ground cumin and coriander, cover and cook for 5 minutes.
7
Serve with rice or naan bread.

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Featured Reviews for This Recipe

From: run for your life

On Oct 28, 2009

Great recipe! My husband and I loved it. I agree with a few of the other reviews that the cinnamon and cloves can be a bit strong so I'll cut back on those next time. I also plan to try to sub yogurt for the buttermilk.

0 people found this review helpful

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From: UsagiCassidy

On Feb 23, 2009

Not at all what a Korma dish should taste like. Name aside, it was alright, but nothing like korma - no smoothness, no cashewey nuttyness.

1 person found this review helpful

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From: My Wife's Chef

On Sep 8, 2008

This is the worst Chicken Korma recipe ever. I have eaten at Indian Restaurants literally all over the world and this recipe is nothing close to any Chicken Korma dish I have ever had. Chicken Korma is my favorite dish and this is by far the worst. I attempted this recipe 6 different times and modified it slightly the 4-6th times. There is too much cinnamon and cloves. The nutty flavor and smooth creamy texture that is the trademark of a true Chicken Korma is non-existent. I tried grinding raw almonds in a food processor to make give it that nutty flavor and it was overpowered by the cinnamon and cloves. Simply Aweful!

4 people found this review helpful

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From: Christine Farrar

On Jan 17, 2002

This was delicious! I don't have much experience with cooking Indian food, but this was not difficult to prepare. I didn't have any buttermilk, so substituted yogurt and it worked well. -Chris

4 people found this review helpful

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