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In the west, the term Korma has come to represent a very mild dish with a heavy cream sauce. The word "korma" actually means braising and the dish can be either very mild or very fiery depending on the region.
1 1/2 pounds boneless skinless chicken breasts, cut into 1 1/2-inch cubes
1 tablespoon flour
1 tablespoon oil
1 McCormick Gourmet™ Cinnamon Sticks , broken into 2 pieces
1 large onion, chopped (1 cup)
4 cloves garlic, finely chopped
1 tablespoon McCormick Gourmet™ Curry Powder
1 teaspoon McCormick Gourmet™ Garam Masala Blend
1/2 teaspoon salt
1/2 cup Kitchen Basics® Original Chicken Stock
1/2 cup plain nonfat yogurt
1/4 cup toasted slivered almonds, finely chopped
1 tablespoon chopped fresh cilantro
Coat chicken with flour. Set aside. Heat oil in large skillet on low heat. Add cinnamon stick pieces; cook and stir 30 seconds. Add onion; cook and stir on medium heat 6 to 7 minutes or until softened.
Stir in garlic, curry powder, Garam Masala and salt. Cook 1 minute. Add chicken; cook and stir on medium-high heat 3 to 5 minutes or until no longer pink.
Stir in broth. Reduce heat to low; simmer 10 minutes or until chicken is cooked through and sauce has thickened, stirring occasionally. Remove from heat. Remove cinnamon stick pieces. Gently stir in yogurt until well blended and smooth. Sprinkle with almonds and cilantro. Serve over cooked basmati rice, if desired.
(Amount per serving)
very tasty & easy to prepare
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