Skip to main content
FR
FR
Main Content
Photo for - Gay Lea Chicken Korma

Gay Lea Chicken Korma

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.

  • Yields: 12 cups (3 L) sauce
  • Preparation: 75 minutes

Ingredients

  • 6 onions, peeled and quartered
  • 12 garlic cloves
  • 1 oz (30mL) red chilis, seeded (about 4)
  • 1 cup (250mL) water
  • 2 tbsp (30mL) ginger, minced
  • 1/4 cup (50mL) GAY LEA - Butter Prints - Salted
  • 2 tbsp (30mL) ground coriander
  • 2 tbsp (30mL) ground cumin
  • 2 tbsp (30mL) garam masala
  • 1 tsp (5mL) ground cardamom
  • 1 tsp (5mL) ground cinnamon
  • 4 cups (1L) canned diced tomatoes
  • 4 cups (1L) chicken stock
  • 1 cup (250mL) almond butter
  • 2 tsp (10mL) salt
  • 2 tsp (10mL) pepper
  • 3 cups (750mL) GAY LEA - Sour Cream 14%
  • 2 tbsp (30mL) cornstarch
  • 1 tbsp (15mL) GAY LEA - Butter Prints - Salted
  • 6 oz (175g) chicken breast, cubed, boneless, skinless (can use thighs)
  • salt
  • pepper
  • 3/4 cup (175mL) mixed chopped fresh vegetables such red pepper, sliced carrots and/or cauliflower florets
  • 1/2 cup (125mL) creamy korma sauce
  • 1/4 cup (50mL) frozen peas
  • basmati rice, lime wedges, chopped coriander and naan bread

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.
Photo of - Gay Lea Chicken Korma

Ingredients

  • 6 onions, peeled and quartered
  • 12 garlic cloves
  • 1 oz (30mL) red chilis, seeded (about 4)
  • 1 cup (250mL) water
  • 2 tbsp (30mL) ginger, minced
  • 1/4 cup (50mL) GAY LEA - Butter Prints - Salted
  • 2 tbsp (30mL) ground coriander
  • 2 tbsp (30mL) ground cumin
  • 2 tbsp (30mL) garam masala
  • 1 tsp (5mL) ground cardamom
  • 1 tsp (5mL) ground cinnamon
  • 4 cups (1L) canned diced tomatoes
  • 4 cups (1L) chicken stock
  • 1 cup (250mL) almond butter
  • 2 tsp (10mL) salt
  • 2 tsp (10mL) pepper
  • 3 cups (750mL) GAY LEA - Sour Cream 14%
  • 2 tbsp (30mL) cornstarch
  • 1 tbsp (15mL) GAY LEA - Butter Prints - Salted
  • 6 oz (175g) chicken breast, cubed, boneless, skinless (can use thighs)
  • salt
  • pepper
  • 3/4 cup (175mL) mixed chopped fresh vegetables such red pepper, sliced carrots and/or cauliflower florets
  • 1/2 cup (125mL) creamy korma sauce
  • 1/4 cup (50mL) frozen peas
  • basmati rice, lime wedges, chopped coriander and naan bread