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Chicken Korma

4 boneless, skinless chicken breasts
1 cup yogurt
1 clove of garlic
1 onion, sliced thin
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
2 tablespoons vegetable oil
2 garlic cloves, minced
2 cinnamon sticks
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 cup tomato sauce
1/2 cup water
2 tablespoon fresh cilantro, rough chopped

Wash and pat dry the chicken breasts. Slice into 2-inch pieces.

Place the chicken, 1 clove of garlic, half the onion, salt, cayenne pepper and yogurt in a bowl. Cover and place in the refrigerator to marinate for an hour.

Heat the oil in a large, deep skillet. Add cinnamon, cardamom, cloves, cumin and tumeric. Cook, stirring constantly, until fragrant – about 2 minutes.

Add minced garlic and remaining onion. Cook for a few minutes or until the onions are soft.

Pour the chicken and marinade into the skillet.

Add water and tomato sauce.

Simmer for 45 minutes or until the chicken is tender and cooked through.

Remove the cinnamon sticks and serve over rice with a garnish of chopped cilantro.