Monday, November 5, 2012

An Indian Party at Our House!

I came across this recipe for Chicken Korma and decided to make my own version for our very own Indian Dinner Party. I kept most of the spices and flavoring but changed things up just a bit using what I had on hand. All I can say is this meal smelled amazing and tasted even better!


2 boneless chicken things, cut into 1-inch cubes
2 tsp Garam Masala, divided
1/4 c sour cream
1 Tbsp oil
1/4 c onions, chopped
1 tsp garlic, minced
1 tsp ginger, minced
1/4 tsp cumin
1/4 tsp coriander
1/4 tsp cardamom
1/4 tsp cinnamon
1/4 tsp red pepper flakes
1/2 c milk
1 tsp sugar
1 tsp lemon juice
Rice, for serving
Parsley, for garnish


1. In a bowl, combine the chicken with 1 tsp Garam Masala and sour cream. Let stand at room temperature for 30 minutes.

2. Heat oil in a Dutch oven over medium-high heat. Add the chicken and cook until browned, 5 minutes.

3. Add onion, garlic and ginger. Cook, stirring, until softened, 5 minutes. Add spices and toss to coat.

4. Add the milk and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes, until chicken is tender.

5. Stir in sugar and lemon juice. Serve over rice and garnish with parsley.

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