- 2 tablespoons cooking oil
- 1/2 teaspoon ground ginger
- 1/2 teaspoon red chile powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground white pepper
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 cup chopped canned tomatoes
- 2 skinless, boneless chicken breast halves - cubed
- 1/4 cup chicken stock
- 2 tablespoons ground almonds
- 1/4 cup heavy cream
- 1/4 cup plain yogurt
- Heat the oil in a large skillet over medium heat. Combine the ginger, chili powder, cinnamon, turmeric, and pepper; stir into the hot oil and cook for 5 seconds. Add the onion and garlic; stir and cook until onions become transparent, about 7 minutes. Stir in the tomatoes and chicken, and cook until chicken is no longer pink, 5 to 8 minutes.
- Combine the chicken stock with the chicken-onion mixture; stir and cook 3 minutes. Stir in the almonds, cream, and yogurt; continue cooking 2 to 4 minutes.
03/10/2017
recipepes.com
Steve's Chicken Korma, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
