Indian Chicken Korma

I love, love, love trying new recipes. Truly, I do, and probably make 3-4 new ones a week. However, if you ever see me in a restaurant, 98% of the time you will find me eating a burger and fries. I don't want to have to PAY for something I don't like, so I usually keep it simple. I will actually get made fun of if I order something different. True story.

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.

Chicken Korma

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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