Thursday, February 10, 2011

Chicken Korma

1 large potato, peeled and diced
Korma cooking
1 large onion, chopped
1 cinnamon stick
1 bay leaf
3 cloves, whole
1 Tbsp. olive oil
1 lb. chicken breast, cubed
3 garlic cloves, minced
1 tsp. curry powder
1/2 tsp. ginger root, minced
1/2 tsp. poppy seeds
1 tsp. salt
pepper to taste
1/2 c. sour cream
Hot cooked rice

Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
Korma with sour cream

In a large skillet, saute the onion, cinnamon, bay leaf, and cloves in oil until onion is tender. Add the chicken, garlic, curry, and ginger. Cook and stir 1 minute longer. Stir in the poppy seeds, salt, pepper, and potato.

Cover and cook for 10-15 minutes or until chicken is no longer pink. Remove from the heat; discard cinnamon, bay leaf, and cloves. Stir in sour cream. Serve with rice.


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