Gay Lea Chicken Korma

Dinner

Add diversity to your menu with this flavourful entrée recipe. The sauce is moderately spiced so it's suitable for fans of Indian curry or for those who'd like to try it out for the first time.

  • Total Preparation Time: 75 minutes

Makes 12 cups (3 L) sauce

Rating: 0 Stars

Ingredients

6 6 Onions, peeled and quartered
12 12 Garlic Cloves
1 oz30 gRed Chilis, seeded (about 4)
1 cup250 mLWater
2 tbsp30 mLGinger, minced
1/4 cup50 mLGAY LEA - Butter Sticks – Salted
2 tbsp30 mLGround Coriander
2 tbsp30 mLGround Cumin
2 tbsp30 mLGaram Masala
1 tsp5 mLGround Cardamom
1 tsp5 mLGround Cinnamon
4 cups1 LCanned Diced Tomatoes
4 cups1 LChicken Stock
1 cup250 mLAlmond Butter
2 tsp10 mLSalt
2 tsp10 mLPepper
3 cups750 mLGAY LEA - Regular Sour Cream
2 tbsp30 mLCornstarch
1 tbsp15 mLGAY LEA - Butter Sticks – Salted
6 oz175 gChicken Breast, cubed, boneless, skinless (can use thighs)
Salt
Pepper
3/4 cup175 mLMixed Chopped Fresh Vegetables Such Red Pepper, Sliced Carrots And/Or Cauliflower Florets
1/2 cup125 mLCreamy Korma Sauce
1/4 cup50 mLFrozen Peas
Basmati Rice, lime wedges, chopped coriander and Naan bread
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Instructions

  1. Place onions, garlic, chilis, water and ginger in a blender or food processor; purée until smooth. Set aside.
  2. Melt the butter in a large saucepan set over medium-high heat. Add the coriander, cumin, garam masala, cardamom and cinnamon. Cook, stirring constantly for 2 minutes or until fragrant. Add the onion mixture. Cook for 5 minutes or until bubbling. Add tomatoes, stock, almond butter, salt and pepper. Bring to a boil and simmer for 30 minutes.
  3. Whisk the sour cream with the cornstarch; stir into the sauce mixture and simmer for 10 minutes or until heated through and sauce is thickened. Cool and reserve in the refrigerator for up to 3 days.

Chicken & Vegetable Korma (Single Serving):

  1. Melt butter in a large skillet set over medium-high heat. Season chicken all over with salt and pepper. Brown chicken. Add the chopped vegetables to the saucepan. Sauté until tender-crisp. Stir in the korma sauce and peas; cook until heated through. Serve over steamed basmati rice with lime wedges, chopped fresh coriander and Naan on the side. 
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Ingredients

6 6 Onions, peeled and quartered
12 12 Garlic Cloves
1 oz30 gRed Chilis, seeded (about 4)
1 cup250 mLWater
2 tbsp30 mLGinger, minced
1/4 cup50 mLGAY LEA - Butter Sticks – Salted
2 tbsp30 mLGround Coriander
2 tbsp30 mLGround Cumin
2 tbsp30 mLGaram Masala
1 tsp5 mLGround Cardamom
1 tsp5 mLGround Cinnamon
4 cups1 LCanned Diced Tomatoes
4 cups1 LChicken Stock
1 cup250 mLAlmond Butter
2 tsp10 mLSalt
2 tsp10 mLPepper
3 cups750 mLGAY LEA - Regular Sour Cream
2 tbsp30 mLCornstarch
1 tbsp15 mLGAY LEA - Butter Sticks – Salted
6 oz175 gChicken Breast, cubed, boneless, skinless (can use thighs)
Salt
Pepper
3/4 cup175 mLMixed Chopped Fresh Vegetables Such Red Pepper, Sliced Carrots And/Or Cauliflower Florets
1/2 cup125 mLCreamy Korma Sauce
1/4 cup50 mLFrozen Peas
Basmati Rice, lime wedges, chopped coriander and Naan bread
Add to Shopping List

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