Chicken Korma

14 ingredients
3 steps

Ingredients

  • 1 large potato, peeled and cut into 1/2-inch cubes
  • 1 large onion, chopped
  • 1 cinnamon stick (3 inches)
  • 1 bay leaf
  • 3 whole cloves
  • 1 tablespoon canola oil
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1 garlic clove, minced
  • 1 teaspoon curry powder
  • 1/2 teaspoon minced fresh gingerroot
  • 2 medium tomatoes, seeded and chopped
  • 1 teaspoon salt
  • 1/2 cup sour cream
  • Hot cooked rice

Directions

  1. 1
    Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
  2. 2
    In a large skillet, saute the onion, cinnamon, bay leaf and cloves in oil until onion is tender. Add the chicken, garlic, curry and ginger; cook and stir 1 minute longer. Stir in the tomatoes, salt and potato.
  3. 3
    Cover and cook for 10-15 minutes or until chicken is no longer pink. Remove from the heat; discard cinnamon, bay leaf and cloves. Stir in sour cream. Serve with rice.

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