Grilled Chicken Korma

24 Apr


This year we upgraded our gas grill, so I’ve been thinking of new ways to grill food. I decided to incorporate grilling into chicken korma, resulting in a creamy, delicate sauce with textured chicken chunks.

You’ll Need:
6 chicken breasts, cut into 1″ chunks
1 jar Seeds of Change korma sauce
1/2 cup cream
2 tbsp Sharwood’s curry powder
1/2 tsp each cumin, cinnamon, crushed cardamom, ground pepper

Combine the chicken, curry powder, cumin, cinnamon, cardamom and pepper and put everything in a ziploc bag. Marinate for two hours.

Grill the chicken pieces on high heat for a few minutes on each side.

You don’t want to cook the chicken all the way through (that’s for later), so make sure the chicken is slightly charred and still “squishy” to the touch.

Like my chicken tikka masala recipe, I prefer to blend the sauce beforehand to eliminate the sauce’s chunkiness. After blending, combine with the cream and heat up in a large saucepan until bubbling. Stir in the chicken chunks, cover and reduce the heat to low, simmering for 10 minutes.

That’s it! Serve with rice or cauliflower rice.

7 Responses to “Grilled Chicken Korma”

  1. Your Idol April 27, 2011 at 3:59 pm #

    Where do you buy your grilled Korma ingredients? TJ’s? Whole foods?

  2. Your Idol April 27, 2011 at 4:08 pm #

    Also – more mexican recipes please. Maybe some seafood ones, or carnitas, or fajitas!

    xxoo
    your Idol

    • Russ Crandall April 27, 2011 at 9:30 pm #

      …Batman?

      • Your Idol April 28, 2011 at 7:24 am #

        hehehe.
        how did the grilled veggies turn out? They look bland and boring, no offense.

        • Russ Crandall April 29, 2011 at 9:47 pm #

          they were excellent. don’t let your monitor’s low resolution fool you..!

  3. Drea June 18, 2013 at 4:16 pm #

    Made this recently. Was easy and tasty. For leftovers I threw two giant handfuls of spinach on top before reheating it. The steamed greens were a great bonus

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