Aap ka pura pariwaar will enjoy this rich and hearty curry. The Philadelphia Cream Cheese makes it wonderfully creamy!
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
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.
Prepare as directed, substituting uncooked deveined peeled large shrimp for the chicken.
Substitute 200 g (1/2 of 400-g pkg.) paneer cheese, cut into 1/2-inch chunks, for the chicken.
Try serving this dish with Bull's-Eye Sunehari Salmon. The golden crust on the fish is the perfect complement to the creaminess of the korma.
Serving Size = 1/2 cup (125 mL)