Super Easy Chicken Korma
Serve with steamed basmati rice
Serves: 4
  • 1 tablespoon each: ground coriander and ground cumin
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon each: ground cinnamon and ground cardamom
  • ⅛ teaspoon ground cloves
  • 3 tablespoons vegetable oil
  • 1 medium onion, cut into small dice
  • 2 tablespoons minced fresh gingerroot (from about a 1½-inch piece)
  • 6 garlic cloves
  • 4 large boneless, skinless chicken breast halves (about 2 pounds)
  • Salt
  • 1 cup crushed tomatoes
  • 3 tablespoons heavy cream
  • 2 tablespoons chopped fresh cilantro
  1. Mix coriander, cumin, cayenne, cinnamon, cardamom, and cloves in a small bowl; set aside. Meanwhile, heat oil in a large (12-inch) skillet over medium-high heat. Add onion; sauté until gold brown around the edges, about 5 minutes.
  2. Add ginger, garlic, and spices; sauté until fragrant, about 1 minute longer.
  3. Season chicken with salt and add it to skillet; sauté, coating with spices, until it has lost most of its raw color, 1 to 2 minutes.
  4. Stir in tomatoes to coat and 1 cup of water.
  5. Cook, stirring occasionally, until chicken is cooked and juices reduce to sauce consistency, 10 to 12 minutes.
  6. Stir in cream and cilantro. Serve
Recipe by Three Many Cooks at