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.
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.
8 thoughts on “Grilled Chicken Korma”
Where do you buy your grilled Korma ingredients? TJ’s? Whole foods?
Also – more mexican recipes please. Maybe some seafood ones, or carnitas, or fajitas!
how did the grilled veggies turn out? They look bland and boring, no offense.
they were excellent. don’t let your monitor’s low resolution fool you..!
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
why do i ahve to use whole cardamoms?