Close
Ingredients
| olive oil: 3 Tbl |
| salted butter: 3 Tbl |
| onions: 2 (chopped) |
| whole plain yogurt: 6 Tbl |
| mango chutney: 2 Tbl |
| garlic: 4 cloves (minced) |
| ground turmeric: 2 tsp |
| chili powder: 1 tsp |
| garam masala: 2 tsp |
| salt: 2 tsp |
| chicken breasts: 4 breasts (halved//chopped) |
| almonds (sliced): 1/3 cup |
Easy Chicken Korma
Credit: AllRecipes
User rating:
"This is the easiest korma recipe I have! A winner for us. Not too spicy, but lots of flavor. If you have ever wanted to try Indian food, this is a good one to start with. Serve over hot rice."
-
Prep Time
10 min -
Cook Time
40 min -
Servings
4 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking dish.
- Heat oil and butter in a skillet over medium heat. Cook onions in oil until soft.
- Place onion, yogurt, mango chutney, garlic, turmeric, chili powder, garam masala, and into the bowl of a food processor. Process into a smooth sauce; it should be about the consistency of thick cream. Add a bit of water or yogurt to thin it if needed. Spread chicken into prepared baking dish, and pour the onion sauce over the chicken.
- Bake in preheated oven for 30 minutes, or until the chicken is cooked through. Sprinkle sliced almonds over the top, and serve.