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Chicken Korma
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Prep Time:
15 minutes
Total Time:
1 hour 30 minutes
Popular creamy North Indian dish with aromatic flavors.
Ingredients:
  • 1 lb boneless skinless chicken breasts, cut crosswise into 1/2-inch strips
  • 1/4 cup whipping cream
  • 2 tablespoons finely chopped gingerroot
  • 5 medium cloves garlic, finely chopped
  • 1 tablespoon finely chopped fresh cilantro
  • 1 teaspoon coriander seed, ground
  • 1/2 teaspoon cumin seed, ground
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper (cayenne)
  • 2 tablespoons Clarified Butter or butter
  • 1/2 cup tomato sauce
  • 1/4 cup finely chopped fresh or 2 tablespoons crumbled dried fenugreek leaves (méthi)*
Instructions:
  • Combine all ingredients in a medium bowl, making sure to leave out the clarified butter, tomato sauce, and fenugreek. Cover and refrigerate for at least 1 hour, but not more than 24 hours.
  • In a 10-inch skillet, melt clarified butter over medium heat. Add the chicken mixture and tomato sauce. Cook for 5 minutes, stirring often, until the chicken is partially cooked.
  • Add fenugreek to the mixture and lower the heat. Cover the pot and let it simmer for approximately 10 more minutes, or until the chicken is fully cooked and no longer pink in the center.

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