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Chicken Korma

0 Ratings

0 Comments

Prep 15 min
Total 1 hr 30 min
Servings 4

Hugely popular in Indian restaurants, this aromatic, creamy North Indian specialty is hard to resist. MORE+ LESS-

By Betty Crocker Kitchens

December 11, 2013

Ingredients

lb boneless skinless chicken breasts, cut crosswise into 1/2-inch strips

1/4

cup whipping cream

tablespoons finely chopped gingerroot

medium cloves garlic, finely chopped

tablespoon finely chopped fresh cilantro

teaspoon coriander seed, ground

1/2

teaspoon cumin seed, ground

1/2

teaspoon salt

1/4

teaspoon ground red pepper (cayenne)

tablespoons Clarified Butter or butter

1/2

cup tomato sauce

1/4

cup finely chopped fresh or 2 tablespoons crumbled dried fenugreek leaves (méthi)*

Steps

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1

In medium bowl, mix all ingredients except clarified butter, tomato sauce and fenugreek. Cover; refrigerate at least 1 hour but no longer than 24 hours.
2

In 10-inch skillet, heat clarified butter over medium heat. Add chicken mixture and tomato sauce. Cook about 5 minutes, stirring frequently, or until chicken is partially cooked.
3

Stir in fenugreek; reduce heat. Cover; simmer about 10 minutes longer or until chicken is no longer pink in center.

Expert Tips

* Watercress leaves or fresh parsley can be substituted, but flavor will be milder.
Look for the fenugreek leaves or seeds in Indian or Asian markets or upscale food markets.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 270
Calories from Fat: 130

% Daily Value

Total Fat: 15g; 23%
Saturated Fat 8g 38% Trans Fat 0g
Cholesterol: 100mg; 34%
Sodium: 570mg; 24%
Potassium: 400mg; 12%
Total Carbohydrate: 7g; 2%
Dietary Fiber 2g 8% Sugars 2g
Protein: 28g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 4%; 4%
Calcium: 4%; 4%
Iron: 20%; 20%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;