Chicken Korma

Ingredients

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

Equipment

• frying pan

Directions

1. In a large 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 skillet; cook for about 5 to 8 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.