Chicken Korma (Pakistani)

Written by on in Dinner, Ethnic Dishes, Main Dish - Poultry or Chicken

I love trying dishes from other countries. I had tried a few different recipes for Chicken Korma and found this one to be the tastiest. Served over rice, this chicken dish features a wonderful blend of warm Mediterranean spices, sure to please your entire family. This recipe was from a Costco magazine. I did increase the liquids as we prefer saucy dishes.

Chicken Korma (Pakistani)
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Chicken Korma (Pakistani)

Recipe by Diane Becker
Servings

4

servings

Ingredients

  • ¼ cup vegetable oil

  • 1 large onion, diced

  • ½ teaspoon ground cardamom

  • ¾ teaspoon black pepper

  • ¼ teaspoon ground cloves

  • 1½ pound skinless, boneless chicken breasts cut into bite sized pieces

  • 2 large cloves garlic, finely minced

  • 2 teaspoons grated ginger root

  • 2 bay leaves

  • ½ teaspoon ground cinnamon

  • 1 teaspoon ground coriander

  • 2 teaspoons ground cumin

  • ½ teaspoon turmeric

  • 1 teaspoon chili powder

  • 2 teaspoons garam masala

  • 1 ½ teaspoon salt

  • 2-3 Roma tomatoes, finely chopped

  • ½ cup chicken broth

  • ½ cup heavy cream (or milk)

  • 2 Tablespoons almond flour (for thickening)

  • ¼ cup chopped fresh cilantro

Directions

  • Heat the oil in a skillet.
  • Add the onions and saute for 5 minutes.
  • Add the garlic, ginger and chicken and saute for 4 minutes.
  • Add all of the spices and tomatoes and saute for 3 more minutes.
  • Add the almond flour to the chicken broth.
  • Add the broth and cream to the skillet.
  • Cover and cook for 10 minutes.
  • Remove from heat, garnish with cilantro and serve over rice.

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