Chicken Korma

Name: Chicken Korma
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 2 tbsp olive oil; 3 large garlic cloves; 2 boneless chicken breasts; 1 cup button mushroom; 2 large carrots; 0.25 cup red pepper; 3 tbsp tomato paste; 1 tbsp fresh gingerroot; 1 tsp ground cumin; 0.5 tsp ground cardamom; 0.5 tsp ground turmeric; 0.5 tsp chili powder; 1.25 cup coconut milk

Gently simmered chicken, button mushroom and carrots, warmed with cumin and cardamom, a South Asian korma.

1 hr 10 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 50 min · 70 min total
Difficulty: medium

1
Preheat saute pan to medium high heat. Add oil and garlic and cook gently. Add chicken, mushrooms, carrots and pepper and cook for 6 minutes.
6 min
2
Remove from heat and add to a side bowl. Add tomato paste, spices, coconut milk and cook on low for 10 minutes (be sure not to bring to a boil as the milk will burn).
10 min
3
Add chicken, mushrooms, carrots and pepper back into the pan - simmer for 30 minutes. Prepare basmati rice, if desired, (or rice of your choice) and serve chicken on top of the rice.
30 min