Chicken and Vegetable Korma

Chicken and vegetable Korma is a simple curry-based Indian dish. Normally it’s vegetarian, but we added chicken. For more filler, we serve it over a bed of brown rice.

Zach loves curry. I usually don’t…or I at least have to be in the right mood for it. But a few days ago, Zach woke up, got out of bed, looked at me and said, “I’m making dinner tonight.” And ran to the store.

He wouldn’t tell me what he was making. That evening, the entire apartment smelled like curry. I was a little nervous because, as I said, curry is not my favorite. But it came out so well. This is probably the best curry dish I’ve ever had.

Note that this is normally a vegetarian dish, but we’re not vegetarians so we added chicken. If you don’t want chicken, simply leave it out. The recipe still works fine. 🙂

Chicken and Vegetable Korma

• 4 small red potatoes, cut into cubes
• 4 carrots, sliced
• 1 1/2 tbsp curry powder
• 1 cup heavy cream
• 3 tbsps ground cashews
• 1 green pepper, diced
• 1 jalapeno, diced
• salt, to taste
• 1 cup frozen peas
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 1/2 tbsps oil
• 1 lb chicken thighs, boiled and shredded
• 1 (8 oz) can tomato sauce
• 1 cup dried rice

Step 01: Heat oil over medium heat. Add potatoes, carrots, tomato sauce, cashews, spices, and peppers. Cook for 10 minutes or until potatoes are tender. At the same time, boil the rice.

Step 02: Add cream and peas. Simmer for another 10 minutes.

It’s really that easy!

I’m not sure what was in the original recipe. Zach wound up substituting a lot of stuff we either didn’t have or didn’t want. (Like ginger…I don’t keep ginger around because I can’t stand it. The closest we have is pumpkin pie spice. 😛 )

This was SO good, though. And for once, I wound up eating leftover curry. Normally I make Zach take it to work and finish it off, but I couldn’t wait to get my hand on more of this. Definitely a dish for you if you’re a fan of curry.

Zach says the amount of time it took him to make this was “Animals” by Pink Floyd. Of course, he did most of the prep work earlier that day. So I’ve tried to make the cook time more accurate. 😛

Do you like curry? What’s your favorite curry-based dish?

Chicken and Vegetable Korma

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Ingredients

• 4 small red potatoes, cut into cubes
• 4 carrots, sliced
• 1 1/2 tbsp curry powder
• 1 cup heavy cream
• 3 tbsps ground cashews
• 1 green pepper, diced
• 1 jalapeno, diced
• salt, to taste
• 1 cup frozen peas
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 1/2 tbsps oil
• 1 lb chicken thighs, boiled and shredded
• 1 (8 oz) can tomato sauce
• 1 cup dried rice

Instructions

Step 01: Heat oil over medium heat. Add potatoes, carrots, tomato sauce, cashews, spices, and peppers. Cook for 10 minutes or until potatoes are tender. At the same time, boil the rice.

Step 02: Add cream and peas. Simmer for another 10 minutes.

Chicken and Vegetable Korma was last modified: May 2nd, 2017 by Chelsey