Chicken Korma recipe Saint Louis MO

A how-to guide for what you'll need to make chicken korma.

Local Companies

Nations FoodService Equip & Design
618 482 9900
1401 Mississippi Ave Unit 5
Sauget, IL
McDonnell's Market Place
(314) 821-3544
12309 Old Big Bend Rd
Saint Louis, MO
Schnucks Supermarkets
(314) 965-5424
Saint Louis, MO
Diebergs
(314) 432-6561
Saint Louis, MO
Schnucks Supermarkets
(314) 725-8269
Saint Louis, MO
Schnucks Supermarkets
(314) 353-5060
60 Hampton Village Plz
Saint Louis, MO
Schnucks Supermarkets
(314) 771-5314
Saint Louis, MO
Ali Market
(314) 771-3470
3303 Arsenal St
Saint Louis, MO
Schnucks Supermarkets
(314) 894-2484
Saint Louis, MO
Save-A-Lot Limited
(314) 773-2210
3427 S Jefferson Ave
Saint Louis, MO

TURMERIC (TER muh rick)

Turmeric is often misspelled as tumeric, or mispronounced with the accent on the second syllable.

It is known to many as the spice that dyes things yellow -- mustard, paella, your hands, countertops, even Easter eggs.

It’s an ingredient in most curry powders, and it is often used as an inexpensive substitute for saffron. Turmeric is found in cuisines from India, Asia, North Africa and Indonesia.

Try this simplified Indian korma with exotic flavors from garam masala, turmeric and chutney.

CHICKEN KORMA

3 tablespoons olive oil

1 tablespoons butter

2 onions, chopped

6 tablespoons plain yogurt

2 tablespoons mango chutney

3 cloves garlic, minced

2 teaspoons turmeric powder

1/2 to 1 teaspoon chili powder

2 teaspoons garam masala

1 teaspoon salt

4 boneless skinless chicken breast halves, chopped into bite-sized pieces

1/3 cup sliced almonds

Spray a 2-quart baking dish with cooking spray. Heat oil and butter in a skillet over medium heat. Cook onions in skillet until soft. Put onion, yogurt, chutney, garlic, turmeric, chili powder, garam masala, and salt into food processor. Process until the consistency of thick cream.

Add a bit of milk, water or yogurt to thin it if needed. Spread chicken into prepared baking dish, and pour the onion-yogurt sauce over the chicken.

Bake in 350 degree oven for about 30 minutes, or until the chicken is cooked through. Serve over rice and sprinkle sliced almonds over the top.

Variation: Sprinkle 1/4 cup golden raisins over chicken before sauce.

Variation: Cut yogurt to 4 tablespoons and add 3 tablespoons coconut milk.

Canton (Ohio) Repository

author: Saimi Rote Bergmann

Featured Local Company

Nations FoodService Equip & Design

618 482 9900
1401 Mississippi Ave Unit 5
Sauget, IL