Chicken Korma With White Sauce
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Chicken Korma made in a mild white gravy of cream. The spices impart a mild flavor to this chicken korma recipe.
Total servings: 6
Preperation time: 45 min
Best for: All
How to serve: Hot
1/4 cup oil
1 medium onion sliced
1 kilogram chicken breasts, boneless
1 tablespoons garlic paste
1 tablespoon ginger paste
2-3 bay leaves
1 teaspoon black pepper, powder
1 teaspoon salt
1 1/2 cup cream, fresh
1. Heat oil in a heavy based skillet; add onions and saut until golden brown. Remove onions with a slotted spoon and grind to a fine paste.
2. Reheat the oil over medium heat; add chicken, garlic and ginger paste, bay leaves, onion paste, black pepper and salt. Stirring frequently, saut chicken for about 5-8 minutes. (Add little water if the mixture sticks to the bottom of the skillet.)
3. Add cream and cook on low heat, until chicken is cooked through, about 15 minutes. Add little water if gravy is thick. Remove from heat and sprinkle with coriander and serve hot with Nan.