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CHICKEN KORMA (Curried Chicken)


At a glance
Main Ingredient

1/3 cup onion flakes
½ teaspoon instant minced garlic
¼ cup water
2 tablespoons butter or margarine
2 tablespoons oil
3 pounds chicken, cut in eighths
2 tablespoons curry powder
½ teaspoon ground turmeric
1/8 teaspoon ground black pepper
1 bay leaf
½ cup plain yogurt
1 teaspoon salt
Steamed rice


In a cup combine onion flakes and minced garlic with water; let stand for 10 minutes to rehydrate. In a large skillet heat butter and oil. Add chicken, a few pieces at a time; brown on both sides; remove and set aside. Add onion and garlic along with the curry powder, turmeric, black pepper and a bay leaf; cook and stir for 3 minutes. Remove from heat; stir in yogurt and salt. Add browned chicken pieces, spooning some of the sauce over the chicken. Simmer, covered, until chicken is fork-tender, about 35 minutes. Arrange chicken on a heated platter over steamed rice. Remove excess fat from sauce; spoon over chicken. If desired, sprinkle with coconut.