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
Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. Drain.
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.
Cover and cook until chicken is no longer pink, 10-15 minutes. Remove from the heat; discard cinnamon, bay leaf and cloves. Stir in sour cream. Serve with rice.
Chicken Korma Recipe Tips
How do I make homemade curry powder?
If you don't have any curry powder on hand, try making your own! In a spice grinder or with a mortar and pestle, combine cardamom seeds (removed from 3 cardamom pods), 2 teaspoons of ground coriander, 2 teaspoons of ground cumin, 1 teaspoon ground turmeric, 1/2 teaspoon chili powder, 1/2 teaspoon pepper and 1/8 teaspoon of ground fennel seed until it has a powder-like consistency. Store in an airtight container for up to a year.
What's the difference between chicken korma and chicken tikki masala?
Chicken korma and tikki masala are quite similar. This chicken tikki masala is a bit creamier than this chicken korma recipe (with ingredients like whipping cream and yogurt). Also, this chicken tikki masala has a bit more spice to it with additional spices like paprika and cayenne. Try out these other Indian recipes!
How do I make chicken korma spicier?
You can make this chicken korma spicier by adding 1 teaspoon of red pepper flakes. If you love all things spicy, try one of these spicy recipes.