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  • creamy chicken korma

    1 vote
    creamy chicken korma
    Servings: 4
    by Chez la mere
    373 recipes
    >

    Ingredients

    • 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
    • 2 cloves garlic, minced
    • 2 Tbsp. lemon juice
    • 1 tsp. grated gingerroot
    • 1 tsp. dried fenugreek leaves
    • 1 tsp. ground coriander
    • 1 tsp. ground cumin
    • 1/2 tsp. red chili powder or cayenne pepper
    • 1/2 tsp. garam masala
    • 1/2 tsp. ground fennel seed
    • 1 Tbsp. oil
    • 1/2 cup finely chopped onions
    • 1/2 cup (1/2 of 250-g tub) Philadelphia Cream Cheese Spread
    • 1/4 cup canned crushed tomatoes
    • 1/4 cup water

    Directions

    1. COMBINE first 10 ingredients; set aside. Heat oil in skillet on medium-high heat. Add onions; cook and stir 5 min. or just until crisp-tender. Add chicken mixture; cook 2 min. or until chicken is lightly browned, stirring occasionally.
    2. ADD cream cheese spread, tomatoes and water; cook on medium heat 8 min. or until cream cheese is completely melted and chicken is done, stirring frequently.
    3. kraft kitchens tips
    4. Substitute
    5. Substitute 200 g (1/2 of 400-g pkg.) paneer cheese, cut into 1/2-inch chunks, for the chicken.
    6. Serving Suggestion
    7. Serve with hot cooked basmati rice.
    8. Serving Suggestion
    9. Try serving this dish with Sunehari Salmon. The golden crust on the fish is a perfect complement to the creaminess of the korma.

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