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Chicken Korma
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Whip up a quick and delicious Indian curry in under an hour. Perfect with rice or naan.
Ingredients:
  • 1 tablespoon vegetable oil
  • 4 (2 inch) cinnamon sticks
  • 10 whole cloves
  • 10 cardamom seeds
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 (6 ounce) skinless, boneless chicken breast halves
  • 0.5 teaspoon salt
  • 0.5 teaspoon crushed red pepper flakes
  • 0.5 teaspoon ground coriander
  • 0.5 teaspoon ground cumin
  • 0.5 cup tomato sauce
  • 0.5 cup warm water
  • 0.5 cup buttermilk
  • 2 tablespoons chopped fresh parsley
Instructions:
  • In a large skillet over medium heat, gently infuse oil with aromatic cinnamon sticks, cloves, and cardamom seeds for 3 minutes. Add onions and garlic, and sauté until tender. Cut each chicken breast into 4 pieces, then add to the skillet and cook for 5-8 minutes until fully cooked.
  • Enhance with a medley of salt, red pepper flakes, coriander, and cumin. Blend in the tomato sauce and water. Simmer for 10 minutes.
  • Combine the tangy buttermilk with the savory broth and let it simmer for 5 to 8 minutes until perfectly blended. Right before serving, sprinkle in the fresh parsley to add a burst of vibrant flavor.

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