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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 |
||
| 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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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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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken
- Main Ingredient > Pasta, Rice & Grains > Rice
- Cuisine > Asian > Southern > Indian
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For 1 or 2
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Taste/Mood > Spicy
Featured Reviews for This Recipe
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.
From: Chef #610360
On Jul 9, 2008
I really wanted to like this recipe.My fiance and I love Indian food(she's British), especially our kormas and curries.I love to cook and cook every night ,all nationalities.This had to be one of our,if not the worst meal in years. i even tried addind cocunut milk at the end to salvage it, but no chance.Don't waste your time-try a different recipe
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!
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
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