Entrée

Creamy Chicken Korma

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prep time

15 min

total time

31 min

makes

Makes 4 servings, 1/2 cup (125 mL) each.

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kraft

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What You Need

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

A korma is a creamy, mildly spiced curry.

Make It

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.