Curry instructions: Cut the chicken breast into 1 to 2 inch cubes. Combine chicken, yogurt, tandori paste and butter into baking pan and stir so color is consistent. Place pan into oven set at 375 and cook until chicken is done.
Take pan out of oven and add tomato paste, sour cream and korma or masalla paste. Stir contents together, place lid back on and place back in the oven to finish (just turn the oven off and let the existing heat finish the cooking.)
Rice:Combine all ingredients for the rice into a rice steamer and cook until done. Note you need to add 1.5 cups of water for every 1 cup of rice. Pick the cloves,cinnamon and cardimons out of the rice when done. Pour curry over rice and serve
Serving
Suggestions
You can cook the marinated chicken on skewers on the grill then add to pot with korma paste etc.
Originally Submitted
5/1/2003
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