Chicken Korma

Name: Chicken Korma
Yield: Makes 4 Main-Course Servings
Cuisine: India
Ingredients: 1 teaspoon ground cardamom; 2 teaspoons ground cumin; ½ teaspoon ground nutmeg; 1 teaspoon ground cinnamon; 1 cup plain yogurt or ½ cup Greek-style yogurt; 4 boneless, skinless chicken breasts, cut into strips 2 inches long by ½ inch wide; Salt; 1 large onion, very thinly sliced; 2 tablespoons grated fresh ginger; ½ cup ghee or 4 tablespoons butter; Pepper; ¼ teaspoon ground cloves; 2 cups brown chicken broth; ½ cup heavy cream

Preparation info

Makes
4
Main-Course Servings

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

Once you have chicken broth or concentrated broth and Greek yogurt, you can throw this stew together in minutes. Serve it with plenty of rice, preferably basmati.

Ingredients

1 cup plain yogurt or ½ cup Greek-style yogurt
4 boneless, skinless c

Asia
India
Main course
Gluten-free

Method

If you’re using regular yogurt, drain it in a cheesecloth-lined strainer placed over a bowl and let drain for at least 1 hour or up to overnight in the refrigerator. Greek yogurt requires no draining.

Season the chicken with salt and pepper and keep refrigerated until shortly before serving.

In a saucepan, heat the ghee over medium heat. Add the onion and cook, stirring occasion