Exceptionally tasty broccoli and cauliflower casserole made in the Instant Pot®.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 2 |
Ingredients
- 1 tablespoon vegetable oil
- 4 (2 inch) cinnamon sticks
- 10 whole cloves
- 10 cardamom seeds
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 2 (6 ounce) skinless, boneless chicken breast halves
- ½ teaspoon salt
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ cup tomato sauce
- ½ cup warm water
- ½ cup buttermilk
- 2 tablespoons chopped fresh parsley
Instructions
- In a large skillet, heat oil over medium heat. Cook cinnamon sticks, cloves, and cardamom seeds in hot oil for 3 minutes. Stir in onion and garlic and cook until soft. Cut each chicken breast half into 4 pieces and add to skillet; cook for about 5 to 8 minutes.
- Season with salt, red pepper flakes, coriander, and cumin. Stir in tomato sauce and water. Continue cooking for 10 minutes.
- Stir in buttermilk and cook for 5 to 8 minutes. Just before serving, mix in parsley.
Nutrition Facts
| Calories | 336 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 90 mg |
| Dietary Fiber | 7 g |
| Protein | 38 g |
| Saturated Fat | 3 g |
| Sodium | 1060 mg |
| Sugars | 8 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I used ground cinnamon instead of cinnamon sticks. I made basmati rice with fennel seed to go along with the Korma. I added a little extra red pepper since I like spicy. It was delicious!
Love this recipe! So good!
This dish seriously lacks flavor. I had to add a ton of extra seasonings before I served it to my family. It needs Tumeric, but most of all it needs Coconut Cream. Not Coconut Milk, but sweet Coconut Cream. Indian dishes usually contain a sweet element to counteract the heat of some of the other spices and Korma is no different. If you have to make this dish do yourself a favor and sweeten it up a bit with either Coconut Cream or just simple brown sugar, and at least double the seasoning and add a full teaspoon of Tumeric, and some nutmeg. Also cut the water out completely and just add more buttermilk or heavy cream. Oh and it could use carrots and peas and the like, not for the flavor but for fill.
Made this tonight. I didn’t have cardamom seeds, so I substituted a half teaspoon of ground cardamom instead. It worked out great, still mixed nicely with the cinnamon and cloves. Next time I’d like to try making it with smaller sliced meat because my girlfriend isn’t a huge fan of thick cut chicken.
Something was just missing here. I agree with others that it doesn’t have a lot of flavor. It’s not bad at all, but I expect more flavor from a dish like this. I will make it again, but maybe punch it up with some curry and cilantro next time.
Wonderful flavor , quick to make ! I had some
This has way too much tomato for my taste as a Korma. It also seems to be missing key ingredients.
No changes, this is delicious! I don’t know what people are expecting but this has become a go to recipe for me
Yes it needs 1/4 cup of light cream essential otherwise its tomato watery curry the cream binds it all together wonderful
We love Chicken Korma as prepared by our local Indian restaurant so I was excited to try this recipe. I am sorry to say it did not resemble the version served by the restaurant at all. It was good after I added additional seasoning, but I don’t think it should be labeled Chicken Korma.
absolutely amazing! Delicious!
Well it was kinda bland…. I added to this recipe a tsp of Garam marsala, onion, 2 bay leaves, and heavy whipping cream….. I also used 2 healthy TSP of tomato paste……….. and I only used 4 condomom (?) pods. I too doubled the spices. YUM!!! WWhether Indian or not … it was good… I go to a resturaunt here and it is almost as good as it. People at work love it!!!!
I thought this was quite tasty with a few tweaks. I am so used to seeing curry as an ingredient in the indian dishes I have cooked before, that I added curry powder to this dish. Was out of buttermilk, so I used coconut milk and some greek yogurt. The sauce was fantastic over rice. Chicken thighs add a lot of flavor to this dish as well, just debone and remove the skin.
Brukte Coriander frø og Kardemomme pulver. Veldig bra. Skummet kultur klumpet seg litt. Røre inn litt rømmer helt på slutten er like bra. Brukte litt vel mye hakket tomet siste gangen. Heller mer tomatpure og lang koking.
My first try at Indian. It was delicious however I woefully underestimated the power of the crushed red pepper flakes. I’m slowly building up my tolerance to dishes with alot of heat or spice to it this however blew the top off. I loved the flavorings but I had to down two glasses of milk to get through it. So a word of warning if you don’t like heat at least halve the called for flakes!
Terrific!! I didn’t measure the spices and was pretty loose about following the recipe and this still turned out amazing!! I will be making this again for sure!
Easy, healthy, and Very Tasty. I am looking for a recipe with a creamier texture, but this dish has great flavor. (I forgot the parsley, too.)
This korma recipe is not at all tasty! It does not do any justice for the chicken korma. Pakistani food is filled with more flavor and you can taste the spices in the chicken because you marinate for literally a min! If you like this recipe and want to add a pinch of spice add some curry powder (lal mich) and you should get something than bland.
I used ground spices because I didn’t have them whole. Also, I had to substitute curry powder because I didn’t have coriander or cardamom. That being said, the flavor of this dish was incredible! This was easy to make, and so delicious. Thanks!
This recipe is very easy and is great for a fast, weeknight dinner. If you follow the recipe and use whole spices rather than ground I can’t see how they would need to be doubled. If you find a good spice store or Indian grocery that sells spices by the ounce, they will be very inexpensive. Whether or not this is an authentic korma, quality spices bump this recipe up from good to great. I really enjoy it and will continue to make it regularly.
This is one of my favorite dishes. Given some of the other reviews I decided to replace the red pepper flakes with 1/8 – 1/4 tsp ground cayenne red pepper, depending on how spicy I want it. This added just the right amount of kick. Also, I noticed that the chicken was more flavorful when I tripled the recipe for a potluck – I believe this was due to a longer simmering time, so now I make sure to add enough water and tomato sauce so I can cook it about 5-10 minutes longer.