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“Adapted from The Spice Cookbook. We made it with turkey and it worked very well. A "korma" is one of the many forms of curry. Not very spicy - increase cayenne if desired. Adjust amount of water in the sauce, depending on how big your skillet is; you'll need enough to be able to properly cook the cauliflower. After the first 20 minutes of cooking, it only requires minimal attention. We recommend serving this with Basmati, a good rice used in Indian food.”
READY IN:
3hrs 5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine chicken, salt and yogurt. Mix and let marinate 2 hours.
  2. Add 1/2 cup water to onion flakes and let stand 8 minutes.
  3. Clarify butter by melting over low heat and removing any scum or foam from top.
  4. Add onion to butter and cook 15 minutes, or until brown.
  5. Add cloves, black pepper, cardamom, cinnamon stick, bay leaves and turmeric and cook 5 minutes, stirring frequently.
  6. Add chicken and cauliflower and continue cooking, covered, for 30 minutes.
  7. Add remaining ingredients and cook, covered, for 15 minutes, or until sauce is thickened.
  8. Serve over rice.

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