Chicken Korma

Total Time:Prep: 20 min. Cook: 25 min.

Recipe by Jemima Madhavan, Lincoln, Nebraska

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 06, 2023

Chicken korma is a spiced Indian dish. It's not spicy-hot, but it's very flavorful from ingredients like cloves and ginger. Serve it with rice to soak in all the sauce. —Jemima Madhavan, Lincoln, Nebraska

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 powderlike 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.

Watch How to Make Chicken Korma

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Chicken Korma

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Yield:4 servings
Prep:20 min
Cook:25 min
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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
  • Chopped fresh cilantro, optional
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Directions

  1. 1
    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.
  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 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 and, if desired, cilantro.

Nutrition Facts

1 cup: 313 calories, 12g fat (5g saturated fat), 70mg cholesterol, 665mg sodium, 24g carbohydrate (5g sugars, 4g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1-1/2 starch.
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