Steves Chicken Korma Food

STEVE'S CHICKEN KORMA

Steve's Chicken Korma image

A traditional, mild North Indian recipe. This is an unforgettable dish when served on a bed of pilau (cinnamon-spiced) rice or basmati rice with some Peshwari Naan.

Provided by Stephen

Categories Indian Recipes

Time 35m

Yield 4

Number Of Ingredients 14

Ingredients

2 tablespoons cooking oil
½ teaspoon ground ginger
½ teaspoon red chile powder
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
½ teaspoon ground white pepper
1 large onion, chopped
1 clove garlic, minced
1 cup chopped canned tomatoes
2 skinless, boneless chicken breast halves - cubed
¼ cup chicken stock
2 tablespoons ground almonds
¼ cup heavy cream
¼ cup plain yogurt

Steps:

Heat the oil in a large skillet over medium heat. Combine the ginger, chili powder, cinnamon, turmeric, and pepper; stir into the hot oil and cook for 5 seconds. Add the onion and garlic; stir and cook until onions become transparent, about 7 minutes. Stir in the tomatoes and chicken, and cook until chicken is no longer pink, 5 to 8 minutes.
Combine the chicken stock with the chicken-onion mixture; stir and cook 3 minutes. Stir in the almonds, cream, and yogurt; continue cooking 2 to 4 minutes.

Nutrition Facts : Calories 243.7 calories, Carbohydrate 9.5 g, Cholesterol 57.3 mg, Fat 16.2 g, Fiber 2 g, Protein 16 g, SaturatedFat 5.3 g, Sodium 181.4 mg, Sugar 4.3 g

STEVE'S CHICKEN KORMA

Steve's Chicken Korma image

A traditional, mild North Indian recipe. This is an unforgettable dish when served on a bed of pilau (cinnamon-spiced) rice or basmati rice with some Peshwari Naan.

Provided by Stephen

Categories Indian Recipes

Time 35m

Yield 4

Number Of Ingredients 14

Ingredients

2 tablespoons cooking oil
½ teaspoon ground ginger
½ teaspoon red chile powder
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
½ teaspoon ground white pepper
1 large onion, chopped
1 clove garlic, minced
1 cup chopped canned tomatoes
2 skinless, boneless chicken breast halves - cubed
¼ cup chicken stock
2 tablespoons ground almonds
¼ cup heavy cream
¼ cup plain yogurt

Steps:

Heat the oil in a large skillet over medium heat. Combine the ginger, chili powder, cinnamon, turmeric, and pepper; stir into the hot oil and cook for 5 seconds. Add the onion and garlic; stir and cook until onions become transparent, about 7 minutes. Stir in the tomatoes and chicken, and cook until chicken is no longer pink, 5 to 8 minutes.
Combine the chicken stock with the chicken-onion mixture; stir and cook 3 minutes. Stir in the almonds, cream, and yogurt; continue cooking 2 to 4 minutes.

Nutrition Facts : Calories 243.7 calories, Carbohydrate 9.5 g, Cholesterol 57.3 mg, Fat 16.2 g, Fiber 2 g, Protein 16 g, SaturatedFat 5.3 g, Sodium 181.4 mg, Sugar 4.3 g

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