Chicken Korma

1. 1

   1. If you're using boneless chicken breast, dice it and set it aside. If you're using thighs, wings, etc, skip this step.

2. 2

   2. Over medium heat, pour enough oil in to a medium-size dutch oven to coat the pan. While it heats up, mix the turmeric, ginger, garlic, and red pepper and set aside.

3. 3

   3. Once the oil is warm, add the diced onion to the pan, and saute until they are translucent.

4. 4

   4. Add the spices and stir constantly until they are toasted (about a minute).

5. 5

   5. Add the chicken and let it cook for a minute or two, stirring constantly.

6. 6

   6. Add the sour cream, then fill the empty sour cream container with water and add the water to the pan.

7. 7

   7. Cover the pot and allow the chicken to cook in the sauce for a few minutes.

8. 8

   8. Remove the cover from the pot and allow the chicken and the sauce to simmer until the chicken is cooked through and the sauce has thickened.

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   9. Serve over cooked rice.

No additional tips available.