Chicken Korma


A classic Indian curry that you can spice up with extra red chili flakes or omit them for a milder dish

Time: 30 mins.

2 lb. boneless, skinless chicken, cut into bite-sized pieces

2 Tbs. cooking oil

1 onion, coarsely chopped

4 garlic cloves, minced

2 Tbs. fresh ginger, minced

2 tsp. curry powder

1 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. crushed red pepper flakes (or more to taste)

1 tsp. salt

1 can (14-oz) diced tomatoes

1 tsp. ground cinnamon

1/2 cup plain yogurt OR coconut milk

1/4 cup chopped cilantro

In a large skillet, heat 2 Tbs. oil, add onion, garlic and ginger, and sauté for a 3-4 minutes.

Add curry powder, coriander, cumin, and red pepper flakes; stir to mix well with onion mixture.

Add chicken and stir, cooking for about 8-10 minutes or until all sides of meat are browned.

Add tomatoes and cinnamon; mix well.

Cook for five minutes.

Add yogurt or coconut milk and heat through.

When chicken is cooked, turn off heat, sprinkle on the chopped cilantro, and stir.

Serve with rice, noodles, pita bread, or naan.


This recipe as written is a mild version of the dish. If I were making it for my taste, I would use 1/3 to 1/2 cup fresh ginger and 1 or more teaspoons of crushed red pepper. Experiment with the seasonings to find the balance you like.