Ingredients
- 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
- 2 cloves garlic, minced
- 2 Tbsp. lemon juice
- 1 tsp. grated gingerroot
- 1 tsp. dried fenugreek leaves
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1/2 tsp. red chili powder or cayenne pepper
- 1/2 tsp. garam masala
- 1/2 tsp. ground fennel seed
- 1 Tbsp. oil
- 1/2 cup finely chopped onions
- 1/2 cup (1/2 of 250-g tub) Philadelphia Cream Cheese Spread
- 1/4 cup canned crushed tomatoes
- 1/4 cup water
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creamy chicken korma
Servings: 4
Directions
- COMBINE first 10 ingredients; set aside. Heat oil in skillet on medium-high heat. Add onions; cook and stir 5 min. or just until crisp-tender. Add chicken mixture; cook 2 min. or until chicken is lightly browned, stirring occasionally.
- ADD cream cheese spread, tomatoes and water; cook on medium heat 8 min. or until cream cheese is completely melted and chicken is done, stirring frequently.
- kraft kitchens tips
- Substitute
- Substitute 200 g (1/2 of 400-g pkg.) paneer cheese, cut into 1/2-inch chunks, for the chicken.
- Serving Suggestion
- Serve with hot cooked basmati rice.
- Serving Suggestion
- Try serving this dish with Sunehari Salmon. The golden crust on the fish is a perfect complement to the creaminess of the korma.
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