This is the easiest korma recipe I have! A winner for us. Not too spicy, but lots of flavor. If you have ever wanted to try Indian food, this is a good one to start with. Serve over hot rice.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
423 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
Step 2
Heat oil and butter in a skillet over medium heat. Cook onions in oil until soft.
Step 3
Place onion, yogurt, mango chutney, garlic, turmeric, chili powder, garam masala, and into the bowl of a food processor. Process into a smooth sauce; it should be about the consistency of thick cream. Add a bit of water or yogurt to thin it if needed. Spread chicken into prepared baking dish, and pour the onion sauce over the chicken.
Step 4
Bake in preheated oven for 30 minutes, or until the chicken is cooked through. Sprinkle sliced almonds over the top, and serve.
Ingredients
2 teaspoons salt
3 tablespoons butter
3 tablespoons olive oil
4 cloves garlic, minced
⅓ cup sliced almonds
6 tablespoons plain yogurt
2 tablespoons mango chutney
2 large onions, chopped
2 teaspoons garam masala
2 teaspoons turmeric powder
1 teaspoon red chile powder
4 boneless skinless chicken breast halves, chopped
