This chicken korma is an Indian-style recipe my mom makes. I love it! Serve with rice or naan bread.
Prep Time::20 mins
Cook Time::25 mins
Total Time::45 mins
Servings::2
Ingredients
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1 tablespoon vegetable oil
4 (2 inch) cinnamon sticks
10 whole cloves
10 cardamom seeds
1 onion, thinly sliced
2 cloves garlic, minced
2 (6 ounce) skinless, boneless chicken breast halves, cubed
½ teaspoon salt
½ teaspoon crushed red pepper flakes
½ teaspoon ground coriander
½ teaspoon ground cumin
½ cup tomato sauce
½ cup warm water
½ cup buttermilk
2 tablespoons chopped fresh cilantro or parsley
Directions
Heat oil in a large skillet over medium heat. Add cinnamon sticks, cloves, and cardamom seeds; cook and stir in hot oil for 1 or 2 minutes. Stir in onion and garlic and cook until soft.
Add chicken; cook and stir until golden brown, 5 to 7 minutes.
Season with salt, red pepper flakes, coriander, and cumin. Stir in tomato sauce and water; simmer over medium-low heat for 10 minutes.
Stir in buttermilk until well combined and heated through, about 5 to 8 minutes; stir in cilantro and serve.