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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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âThere were days, like after basketball practice, when all I wanted to do was refuel with my motherâs korma. Itâs filling, spicy and delicious.â Ingredients:
1 large potato, peeled and cut into 1/2-inch cubes |
1 large onion, chopped |
1 cinnamon stick (3 inches) |
1 bay leaf |
3 whole cloves |
1 tablespoon canola oil |
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes |
1 garlic clove, minced |
1 teaspoon curry powder |
1/2 teaspoon minced fresh gingerroot |
2 medium tomatoes, seeded and chopped |
1 teaspoon salt |
1/2 cup sour cream |
hot cooked rice |
Directions:
1. Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
2. In a large skillet, saute the onion, cinnamon, bay leaf and cloves in oil until onion is tender. Add the chicken, garlic, curry and ginger; cook and stir 1 minute longer. Stir in the tomatoes, salt and potato.
3. Cover and cook for 10-15 minutes or until chicken is no longer pink. Remove from the heat; discard cinnamon, bay leaf and cloves. Stir in sour cream. Serve with rice. Yield: 4 servings.
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