• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Budget: Chicken Korma

  • Recipe Submitted by on

Category: Main Dish

 Ingredients List

  • 1/2 c Blanched almonds
  • 6 Garlic cloves
  • 1 tb Fresh gingerroot, minced
  • 2 tb Vegetable oil
  • 2 lb Chicken thighs, skinned
  • 6 Whole cloves
  • 3 Bay leaves
  • 2 Onions, chopped
  • 1 Cinnamon stick
  • 1 ts Ground coriander
  • 1 ts Cumin
  • 1 ts Cardamom
  • 1 ts Salt
  • 1/4 ts Cayenne pepper
  • 1/2 c Plain yogurt
  • Fresh coriander, chopped


in blender or food processor, pure blanched almonds, garlic, ginger and 1/3
cup water until smooth.

In large saucepan or Dutch oven, heat oil over medium-high heat; brown
chicken on all sides. Remove and set aside.

Stir in cloves, bay leaves, onions and cinnamon; cook for 5 minutes or
until onions are lightly browned. Add almond mixture to saucepan along with
coriander, cumin, cardamom, salt and cayenne pepper; cook, stirring for 3
minutes or until lightly browned.

Return chicken to saucepan along with 1/2 cup water; cover and simmer for
about 30 minutes or until juices run clear when chicken is pierced. Stir in
yogurt, 1 tb at a time. Discard cinnamon stick, cloves and bay leaves.

Garnish with coriander.

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