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Gora Murgh Korma (Chicken Korma-Gora style)

  • Category: Main Dish, Poultry
  • Submitted By:
  • Town/State: Sonora, CA
  • Serves: 4 – 6
  • Preparation Time: 15 minutes
  • Total Cooking time: 20 minutes

I’m personally a huge fan of East Indian food, especially curries. The exotic blends of spices and the brilliant splash of colors in the ingredients used has a way of invigorating even the most heat jaded of appetites. While this probably isn’t a truly authentic chicken korma, it is very delicious and, I believe holds to the spirit, if not the letter of the original recipes (hence the Gora-Style, gora being a Hindi term for non-Hindi people). As a side note, this dish can easily be made vegetarian by omitting the chicken and using vegetable broth instead of chicken broth with equally delicious results.

Amount Measure Ingredients
1 lb Chicken breasts, boneless & skinless and cut into ½” x 1″ strips
3 cups potatoes, peeled and cut into quarters then sliced diagonally (about 3 medium)
1 1/2 cups carrots peeled and sliced diagonally (about 2-3 large carrots)
4 cups fresh cauliflower divided into 1” florets (1 large cauliflower)
1 cup frozen green peas, or fresh snow peas
2 teaspoons onion powder
1 tablespoon garlic powder
4-5 tablespoons Curry powder or paste (available pre-blended in supermarket spice aisles)
2 cups chicken or vegetable broth, fresh or canned
3 tablespoons peanut or vegetable oil
3 tablespoons cornstarch mixed into 1 cup cold water
    Salt to taste

To prepare:

Mix the chicken, onion powder, garlic powder, and half the curry powder in a large glass or ceramic bowl. Cover and set aside. Heat a wok or large heavy skillet over high heat until very hot, add in the oil and 1 tsp of curry powder, let the curry toast very briefly in the oil then quickly add in the chicken. Sauté until the chicken is lightly browned then add in the potatoes and carrots, stirring well to blend. Next, add in the cauliflower and chicken broth. Reduce heat to medium and cover, allowing dish to simmer 10-15 minutes, stirring occasionally. Uncover and stir in the peas and remaining curry powder. Add in the cornstarch-water mixture and return to a boil until thickened let simmer 3-5 minutes more then serve immediately over steamed rice or by itself perhaps with some fresh naan bread if you are lucky enough to find an East Indian bakery.

(Hint: for a more close to original version of this recipe, let dish cool slightly, then stir in 1 cup plain yogurt and return to a simmer 2-3 minutes then serve over rice or with naan).