Chicken Qorma

Chicken Qorma


Chicken Qorma is known to be as Muglai specialty now also available at our food factory. It comprises pieces of boneless chicken cooked with the almond sauce and spices and is garnished with roasted almonds.

In this mild North Indian dish, chicken is boiled in a creamy fragrant sauce with onion, garlic, ginger and cashews. Serve over basmati or sticky rice.

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Product Description


• Two pounds of skinless, boneless chicken thighs, cut into bite-sized pieces
• Two cups finely chopped onion (1 onion)
• Two tbsp. Minced peeled fresh ginger
• Two tsps. Curry powder
• One tsps. Ground coriander
• Half tsps. ground cumin
• Half tsps. crushed red pepper
• Four garlic cloves, minced
• Two cups cubed peeled baking potato
• One tsps. salt
• Fourteen point five ounce can petite diced tomatoes
• Two bay leaves
• One three inch cinnamon stick
• Half cup plain fat-free yogurt
• Four cups hot cooked long-grain brown rice
• One fourth cup finely chopped fresh cilantro

Method of preparation:

• Warm up a large nonstick skillet over average high heat. Add chicken; cook for eight minutes or till lightly browned. Remove chicken from pan; place in a five quart electric slow cooker. Add onion to pan; cook for three minutes. Add ginger and next five components (through garlic); cook for two minutes. Pour the combination over chicken in slow cooker. Stir constantly in potato and next four components (through cinnamon stick).
• Cover and cook on low heat for six minutes. Abandon bay leaves and cinnamon stick. Turn slow cooker off; let stand for fifteen minutes. Stir with the mixture of yogurt.
• Serve hot Chicken Qorma over rice. Sprinkle with cilantro.

Additional Information


Quarter, Half, Full


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