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Chicken and Potato Korma simmered in a mildly spiced creamy yogurt sauce. Makes a very delicious and satisfying meal served with rice. | RotiNRice.com

Chicken and Potato Korma

Chicken and Potato Korma simmered in a mildly spiced creamy yogurt sauce. Makes a very delicious and satisfying meal served with rice.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Course: Main Dish
Cuisine: Indian, Malaysian
Servings: 8
Calories: 399kcal
Author: Linda Ooi

INGREDIENTS

  • ¼ cup vegetable oil (60ml)
  • 1 cinnamon stick
  • 6 cardamom pods
  • 6 cloves
  • 2 onions (sliced)
  • 3 cloves garlic (minced)
  • 2 inch ginger (peeled and grated) (60g)
  • 2 lbs skinless boneless chicken breast (cut into bite size pieces (900g)
  • water (300ml)
  • Salt to taste
  • 4 medium potatoes (cubed)
  • ¾ cup plain yogurt (200g)

Spice Paste

INSTRUCTIONS

  • Grind candlenuts to a paste in a coffee grinder. Alternatively, candlenuts may be crushed using a mortar and pestle.
  • Combine all spice paste ingredients (including ground candlenut) in a bowl to form a paste.
  • In a medium sized pot, heat vegetable oil. Fry cinnamon stick, cardamom pods, and cloves for 1 to 2 minutes or until spices start to pop. Add onions, garlic, and ginger and fry for another 2 minutes. Then add spice paste and continue to cook for 4 to 5 minutes over medium heat. Stir constantly so that the spices do not burn.
    Chicken and Potato Korma-6
  • Now, add chicken and continue to cook for another 4 to 5 minutes. Pour in water, cover, and bring to a boil. Reduce heat and allow it to simmer for 10 minutes.
  • Add salt and potatoes. Continue to cook for 10 to 15 minutes or until potatoes are tender.
  • Finally, stir in yogurt. Allow the sauce to heat through over low heat.
    Chicken and Potato Korma-8
  • Turn off stove and let korma sit for 10 minutes before serving.

NOTES

**Candlenuts may be substituted with macadamias or cashew nuts.

NUTRITION

Calories: 399kcal
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