Serve up our take on Creamy Chicken Korma tonight in just 30 minutes! Don't forget to enjoy this chicken korma recipe with hot and fluffy basmati rice.
What You Need
Original recipe yields 4 servings
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cloves garlic, minced
2 Tbsp. lemon juice
1 tsp. grated gingerroot
1 tsp. dried fenugreek leaves
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground red pepper (cayenne)
1/2 tsp. garam masala
1/2 tsp. ground fennel seed
1 Tbsp. oil
1/2 cup finely chopped onions
1/2 cup PHILADELPHIA Cream Cheese Spread
1/4 cup canned crushed tomatoes
1/4 cup water
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Let's Make It
Combine first 10 ingredients; set aside. Heat oil in skillet on medium-high heat. Add onions; cook and stir 5 min. or just until crisp-tender. Add chicken mixture; cook 2 min. or until chicken is lightly browned, stirring occasionally.
Add cream cheese spread, tomatoes and water; cook on medium heat 8 min. or until cream cheese is completely melted and chicken is done, stirring frequently.
Creamy Indian Shrimp Korma
Prepare as directed, substituting uncooked deveined peeled large shrimp for the chicken.
Substitute 7 oz. paneer cheese or extra-firm tofu, cut into 1/2-inch chunks, for the chicken.
Serve with hot cooked basmati rice.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.