Chicken Korma Recipe

Chicken Korma

What I like about this Chicken Korma is that it is a one-pot meal. I have decided that, this year, I will be making more meals like this one. It is so convenient to only use one pan on a busy night. You don't have to wash your pots all night long.
To spice things up I tried a new mix of spices in this dish. My sister loves to give me gifts for the kitchen and also fancy food. She gave me a very nice set of spices and I did not know what to do with Panch Phoran. I had to research a bit about Panch Phoran to find out that it originates from Northwest India. This all-purpose blend works well with fish, poultry, vegetables and chutneys. Panch Phoran is a mix of cumin seeds, brown mustard seeds, Indian fennel seeds, fenugreek seeds and nigella seeds. I am so glad I used this mix in my dish. It enhanced my meal and I was glad that I had discovered a new spice for my Indian pepper. My son and I enjoyed our meal and we had leftovers for lunch the next day.


1 jar Korma Cooking Sauce
1 lb chicken, diced
1 cup water
1 Tbsp vegetable oil
1 Tbsp Panch Phoran
1 Tsp curcuma
1 small jalapeno pepper, diced
4 small potatoes, diced
1/2 cup cilantro

1- Heat the oil in a large pan. Add the chicken and sauté for 3 minutes.
2- Add the Panch Phoran and the curcuma. Sauté for 30 seconds.
3- Add the jar of Korma cooking sauce and the water. Stir well. Add the potatoes, the jalapeno and the cilantro. Bring to a boil. Cover and lower the heat. Cook until the potatoes are done.
4- You can serve with cilantro as a garnish.