Chicken and Potato Korma
Chicken and Potato Korma requires approximately 55 minutes from start to finish. This main course has 303 calories, 29g of protein, and 12g of fat per serving. This gluten free recipe serves 8 and costs $1.76 per serving. 189 people were impressed by this recipe. Head to the store and pick up plain yogurt, ground turmeric, cinnamon stick, and a few other things to make it today. Plenty of people really liked this Indian dish. It is brought to you by Roti 'n' Rice. Taking all factors into account, this recipe earns a spoonacular score of 85%, which is tremendous. Try Sweet potato & pineapple korma, vegetable korma , how to make veg korma, and Sweet Potato and Cashew Korman over Coconut Rice for similar recipes.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 35 minutes
Ingredients:
6 candlenuts** (buah keras), ground to a paste
6 cardamom pods
1 cinnamon stick
3 tbsp coriander powder
3 cloves garlic, minced
2-inch knob ginger, peeled and grated
1 tsp ground chili (chili powder)
1½ tsp ground cumin (jintan putih)
1½ tsp ground fennel (jintan manis)
½ tsp ground pepper
¾ tsp ground turmeric
2 onion, sliced
¾ cup (200g) plain yogurt
4 medium size potatoes, cubed
Salt
2 lbs (900g) boneless skinless chicken breasts, cut into bite size pieces
¼ cup (60ml) vegetable oil
1/3 cup (80ml) water
300ml water
Equipment:
mortar and pestle
bowl
pot
stove
Cooking instruction summary:
Grind candlenuts to a paste in a coffee grinder. Alternatively, candlenuts may be crushed using a mortar and pestle.Combine all spice paste ingredients (including ground candlenut) in a bowl to form a paste. In a medium sized pot, heat vegetable oil. Fry cinnamon stick, cardamom pods, and cloves for 1 to 2 minutes or until spices start to pop. Add onion, garlic, and ginger and fry for another 2 minutes. Then add spice paste and continue to cook for 4 to 5 minutes over medium heat. Stir constantly so that the spices do not burn. Now, add chicken and continue to cook for another 4 to 5 minutes. Pour in water, cover, and bring to a boil. Reduce heat and allow it to simmer for 10 minutes. Add salt to taste and potato. Continue to cook for 10 to 15 minutes or until potatoes are tender.Finally, stir in yogurt. Allow the sauce to heat through over low heat. Turn off stove and let korma sit for 10 minutes before serving.
Step by step:
1. Grind candlenuts to a paste in a coffee grinder. Alternatively, candlenuts may be crushed using a mortar and pestle.
2. Combine all spice paste ingredients (including ground candlenut) in a bowl to form a paste. In a medium sized pot, heat vegetable oil. Fry cinnamon stick, cardamom pods, and cloves for 1 to 2 minutes or until spices start to pop.
3. Add onion, garlic, and ginger and fry for another 2 minutes. Then add spice paste and continue to cook for 4 to 5 minutes over medium heat. Stir constantly so that the spices do not burn. Now, add chicken and continue to cook for another 4 to 5 minutes.
4. Pour in water, cover, and bring to a boil. Reduce heat and allow it to simmer for 10 minutes.
5. Add salt to taste and potato. Continue to cook for 10 to 15 minutes or until potatoes are tender.Finally, stir in yogurt. Allow the sauce to heat through over low heat. Turn off stove and let korma sit for 10 minutes before serving.
Nutrition Information:
covered percent of daily need
