Chicken Korma Skillet Bake

This Chicken Korma Skillet Bake is a fragrant and flavorful dish that’s perfect for spice lovers. Tender chicken is simmered in a rich and creamy sauce made with aromatic spices like cardamom, cinnamon, and coriander. It’s a one-skillet meal that’s easy to make and packed with bold flavors. Serve it with naan or rice for a complete and satisfying dinner.

Ingredients:

• 1 tablespoon vegetable oil
• 4 (2-inch) cinnamon sticks
• 10 whole cloves
• 10 cardamom seeds
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 2 (6 oz.) skinless, boneless chicken breast halves
• ½ teaspoon salt
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• ½ cup tomato sauce
• ½ cup warm water
• ¼ cup buttermilk
• 2 tablespoons chopped fresh parsley

Instructions:

1. In a 12 x 9" Gotham skillet, heat oil over medium heat. Cook cinnamon sticks, cloves, and cardamom seeds in hot oil for three minutes. Stir in onion and garlic, and cook until soft.
2. Cut each chicken breast half into 4 pieces, and add to the skillet; cook for about 5 to 6 minutes.
3. Season with salt, red pepper flakes, coriander, and cumin. Stir in the tomato sauce and water. Continue cooking for 10 minutes.
4. Stir in buttermilk, and cook for 5 to 8 minutes. Just before serving, mix in the parsley.