Chicken Korma a’la Eve

  • Prep Time: 15 mins
  • Total Time: 35 mins
  • Servings: 4
  • About This Recipe

    “really tasty chicken dish”

    Ingredients

  • 1mediumonion, chopped
  • 1clovegarlic, crushed
  • 500gdiced lean chicken
  • 1tablespooncurry powder
  • 1tablespoonflour
  • 1teaspoonground cinnamon
  • 200mlchicken stock
  • 300mlnatural yoghurt
  • 2tablespoonschopped fresh coriander
  • salt and pepper
  • 1tablespoonvegetable oil
  • Directions

  • Heat oil in large wok or fry pan.
  • Fry onion until soft, add the garlic and the chicken until the chicken changes colour.
  • Sprinkle the curry and flour over the chicken.
  • Toss the chicken so that it is completely covered.
  • Add the cinnamon and cook for 1 minute.
  • Gradually add the stock, stirring well and season to taste with salt and pepper.
  • Simmer gently for 10 minutes until sauce thickens.
  • Remove pan from heat, stir in the yoghurt and coriander and serve immediately.
  • Serve with rice and chutney.
  • Reviews

  • “My first rating to food.com/recipezaar although I’ve been using the site for years. This is FABULOUS! Easy and delicious. A top-notch recipe that I’ll be making again and again. Thanks!!”

  • “This was very good – chicken korma is my husband’s favorite Indian food and he really liked it. I cut the chicken stock to 125 mL as previous posters suggested, but forgot to reduce the yogurt.Also, I only had ground coriander power, but it was still really good.There was a lot of sauce, but we liked it that way.Thanks for the recipe!”

  • “I love Indian food.This was easy and delicious! Thanks!”

  • “This was pretty good.The yoghurt was a little overpowering and it thinned the sauce out a little too much so I had to add a bit more flour.”

  • “This made for a really good mid week curry fix. We usually grind and mix our own spices, so this was like convenience food for us.I used 700g thighs diced, but the same amount of sauce. I felt it was way too saucy, and would reduce the stock and yogurt by 1/3rd each next time. I added a small peice of grated fresh ginger along with the garlic, and reduced the cinnamon by half as we are not real fans of it.”

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