Chicken Korma and Basmati Rice Recipe

Photo Credit: Captain and Clark.

Chicken Korma and Basmati Rice Recipe

One of the many reasons that I am looking forward to traveling to India is to finally have traditional Indian food. While I have loved Indian cuisine for a long time, and have even had some of my students’ parents bring me in dishes, I am really looking forward to having the real deal. I am also hoping that while I am there, I’ll be able to learn how to cook some of these dishes on my own, and bring back what I learned to the States.

Until then, I’ll continue to attempt making dishes based on recipes I find on-line. This one was so good that I didn’t even remember to take any photos. Still, that just shows how delicious it really was.

Country: India

Chicken Korma and Basmati Rice Recipe

Photo Credit: Captain and Clark

Meal: Chicken Korma and basmati rice

Recipe: Chicken Korma
1 tablespoon of minced garlic
1 tablespoon of ginger paste
3 tablespoons vegetable oil
2 bay leaves
1/2 large onion, minced
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon chili powder
4 skinless, boneless chicken breast halves – diced
1/4 cup tomato sauce
1 cup chicken broth
1/2 cup heavy cream
1/2 cup plain yogurt
1 teaspoon cornstarch, mixed with equal parts water

1. Mix together garlic and ginger; set aside.
2. Heat oil in pan over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 5 minutes.
3. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder.
4. Stir in chicken, and cook for about 5 minutes.
5. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
6. Stir in heavy cream and yogurt. Simmer for 15 minutes, stirring occasionally.
7. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.

My recipe has been adapted from this recipe.

Recipe: Basmati Rice
1 1/2 cups basmati rice
2 tablespoons vegetable oil
1 (2 inch) piece cinnamon stick
2 pods cardamom
2 whole cloves
1 tablespoon cumin seed
1 teaspoon salt, or to taste
2 1/2 cups water
1/2 large onion, thinly sliced

1. Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
2. Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot.
3. Saute the onion until a rich golden brown.
4. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted.
5. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low.
6. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.

My recipe has been adapted from this recipe.

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Comments (7)

  1. Tim

    India is one of those countries you will love or hate and it may take you a couple of weeks to decide but I have the feeling you will fall on the love side as I did. I am not sure what kind of a budget you will be on but if I can offer one piece of advice; don;t scrimp on the food budget. The first time I went I did and could not eat Indian food for 6 months afterwards. The following times I ate well and the food was gorgeous. Have a good trip. Tim

  2. Valerie

    Great recipe! Thank you for sharing, Erin.

  3. Shikha (whywasteannualleave)

    My parents are from India so although I haven’t lived there, I’ve grown up immersed in the culture and have been to India many times and the food has got to be some of the best in the world! But despite my Mum being such a great cook, I’m really not the best Indian chef and am always looking for great recipes – I love korma so will definitely be trying this out 🙂

  4. Rachel

    I’ll definitely try this. I’ve been making chai everyday & a vege curry, so I need to switch it up!

    1. The World Wanderer

      The rice was my favorite part, haha. It’s pretty easy, and I think you’ll like it. I’d love your vege curry recipe! 🙂

      1. Rachel

        the rice does look really cool. I’ll try that 1st. My vege curry is not good enough to share, but if I ever iron it out and get it standardized and tasty I will share. I was more or less eating it to use up the veges in the fridge and to eat more vege dishes…

  5. umer

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