Deb

Chicken Korma

,

 

Print

Chicken Korma

I love Chicken Korma. I make this several times a month. Each time I make it a little differently, depending on what I happen to have in the fridge. This recipe is easy to make. Don't let the idea of it being an Indian dish intimidate you into not trying it. It is too delish to pass up. I encourage you to make it to your taste. Adjust which animal protein you use or which vegetables you toss in. Or make it Vegetarian! Adjust spices to taste as well. Add and taste is the trick to making this a perfect, yummy dish!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

  • Ingredients
  • 2 Boneless skinless chicken breasts, cut into bite-size pieces.
  • 2 White Potatoes medium sized cut into bite size pieces
  • 1 Sweet Potato medium sized peeled and cut into bite size pieces
  • 1/2 C Frozen Peas or Corn or Both
  • 1 Bell Pepper cut into bite size pieces any color will do
  • 2 Carrots peeled and cut into bite size pieces
  • Sauce
  • 2 Cans Full Fat Coconut Milk
  • 2 tsp Garam Masala Spice
  • 1 tsp Cinnamon
  • 1 tsp Coriander
  • 1 tsp Turmeric
  • 1/2 tsp Cardamom
  • 1/2 tsp Ginger ground OR 1/2" knob grated
  • 3 TBS Curry Powder
  • 3 TBS Olive or Avocado Oil
  • 3 Garlic cloves minced
  • Optional:
  • Chopped cilantro basil, green onions, and/or cashews for garnish.

Instructions

  1. If you plan ahead you can marinate the chicken. Add about 1/4 cup of the coconut milk, 1 tsp garam masala, salt and pepper and mix, add chicken and marinate at least 30 minutes or up to 8 hours.
  2. Get potatoes in water and start cooking.
  3. While potatoes are cooking, heat oil in a large stock pot.
  4. Add chicken and cook through.
  5. Remove and set chicken aside.
  6. Add more oil to pot if needed.
  7. Saute dried spices, ginger and garlic for a minute.
  8. Add fresh vegetables and cook for about 5-7 minutes.
  9. Add frozen vegetables and cook until all vegetables are heated through
  10. I like thicker sauce, so at this point, if you want to thicken, add a couple tsp of corn starch or flour to the vegetables and stir well. If not continue without this step.
  11. Once vegetables are cooked through, add coconut milk and stir well.
  12. Taste and adjust spices as needed.
  13. I also, like my sauce to be a little sweeter, so I add a drizzle of maple syrup.
  14. Once sauce is to your liking, add chicken and potatoes.
  15. Serve in large bowls and garnish as desired and naan.


/0 Comments/by
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating