Now, at home I will try anything. So, in one of my Taste of Home magazines, I found this recipe for Chicken Korma and thought I would give it a try. I thought it was AMAZING!!! Definitely comfort food for me, I loved the cinnamon and curry flavors and how well it meshed with the chicken. The only change I made was that I used sweet potatoes instead of white, only because that was all I had. I LOVED it with the sweet potatoes.
1 large sweet potato
1 large onion, chopped
1 cinnamon stick
1 bay leaf
3 whole cloves (I omitted these because I don't like them:)
1 Tbl canola oil
1 lb. boneless, skinless chicken breasts cut into 1/2 inch cubes
1 garlic clove, minced
1 tsp curry powder
1/2 tsp. minced fresh gingerroot
2 medium tomatoes, seeded and chopped
1 tsp. salt
1/2 c. sour cream
hot cooked rice
Place sweet potato in boiling water and cook for 10-15 minutes, or until tender. In a large skillet, saute the onion, cinnamon, bay leaf in oil until onion is tender. Add the chicken, garlic, curry and ginger; cook and stir one minute longer. Stir in the tomatoes, salt and potato.
Cover and cook for 10-15 minutes until chicken is no longer pink. Remove from heat; Discard cinnamon stick, bay leaf, and cloves. Stir in sour cream, serve with rice.
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