Name: Chicken Korma
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Vegetable oil - 1 tablespoon; Cinnamon sticks - 4 (2 inch); Whole cloves - 10; Cardamom seeds - 10; Onion, thinly sliced - 1; Garlic, minced - 2 cloves; Skinless, boneless chicken breast halves - 2 (6 ounce); Salt - ½ teaspoon; Crushed red pepper flakes - ½ teaspoon; Ground coriander - ½ teaspoon; Ground cumin - ½ teaspoon; Tomato sauce - ½ cup; Warm water - ½ cup; Buttermilk - ½ cup; Chopped fresh parsley - 2 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Korma

1. Vegetable oil - 1 tablespoon

2. Cinnamon sticks - 4 (2 inch)

3. Whole cloves - 10

4. Cardamom seeds - 10

5. Onion, thinly sliced - 1

6. Garlic, minced - 2 cloves

7. Skinless, boneless chicken breast halves - 2 (6 ounce)

8. Salt - ½ teaspoon

9. Crushed red pepper flakes - ½ teaspoon

10. Ground coriander - ½ teaspoon

11. Ground cumin - ½ teaspoon

12. Tomato sauce - ½ cup

13. Warm water - ½ cup

14. Buttermilk - ½ cup

15. Chopped fresh parsley - 2 tablespoons

How to cook deliciously - Chicken Korma

1. Stage

In a large skillet, heat oil over medium heat. Cook cinnamon sticks, cloves, and cardamom seeds in hot oil for 3 minutes. Stir in onion and garlic and cook until soft. Cut each chicken breast half into 4 pieces and add to skillet; cook for about 5 to 8 minutes.

2. Stage

Season with salt, red pepper flakes, coriander, and cumin. Stir in tomato sauce and water. Continue cooking for 10 minutes.

3. Stage

Stir in buttermilk and cook for 5 to 8 minutes. Just before serving, mix in parsley.