Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Savory...that's a swell word. And Basil and Betel. Capsicum. Curry. All great. But Relish, now, Relish with a capital R. No argument, that's the best." -Ray Bradbury

The refrigerator light goes on...

I first had this curry at a restaurant in London. It was, unlike a lot of curries, not a strong, spicy, in-your-face flavor. The spices were more subtle and I fell in love immediately.

The version I had was spicier than this one, and when I was researching and developing this version I found that most recipes do call for chilies. I decided not to include them as I wanted less heat and more spice. The result is really great: the sauce comes out quite subtle, but rich and flowery. Feel free to add some peppers - I think that it will equally great - but for me this works.

There was no consistency on when to add the cilantro. Some recipes add it early in the dish and others later. I chose later because I did not want that flavor to cook away, and the fresh green cilantro and mint really make this dish.


Nilgiri Chicken Korma

Servings: 4 | Serving size: about 2 1/2 cups

Cooking time: 120 minutes

This recipe can easily be multiplied and makes great leftovers.

Serve with Brown Rice.

2 tsp. olive oil
2 medium onions (finely diced)
2 cloves garlic (finely minced)
1 Tbsp. fresh ginger (finely minced)
1 lb. boneless, skinless chicken thighs
2 1/2 cups water
3 cardamom pods (remove shell and discard)
3 whole cloves
5 black peppercorns
1 tsp. garam masala
1/2 tsp. ground cinnamon
1/2 cup fresh cilantro
2 Tbsp. fresh mint
1/2 cup light coconut milk
1 lb. red potatoes (cut into 1/2 inch chunks)
1/4 tsp. salt

Nilgiri Chicken Korma recipe from Dr. Gourmet

Place a large skillet over medium high heat and add the olive oil, then swirl and add the onions.

Cook for about 5 to 7 minutes, until the onions begin to turn brown. Stir frequently.

Add the garlic and ginger and cook for about 2 minutes. Stir frequently.

Add the chicken and cook for about 5 minutes until lightly browned. Adjust the heat so that the onions brown but don't burn.

Add the water and reduce the heat to medium.

Crush the cardamom, cloves, and peppercorns in a mortar and pestle or blend in a blender to a powder.

Add the powdered spices to the pan with the garam masala and cinnamon.

Simmer over medium low heat for an hour. Stir occasionally.

Remove 1/2 cup of the sauce to a blender. Add the cilantro and mint and puree until smooth. Set aside.

Add the coconut milk, potatoes, and salt.

Simmer for another 30 minutes until the potatoes are tender.

Add the cilantro and mint mixture. Stir well and serve over Brown Rice.

Nutrition Facts

Serving size: about 2 1/2 cups

Servings: 4

Amount Per Serving

Calories 224 Calories from Fat 63
% Daily Value
Total Fat 7g
    Saturated Fat 2g 8%
    Monounsaturated Fat 3g  
    Trans Fat 0g
Cholesterol 66mg 22%
Sodium 347mg 15%
Total Carbohydrates 27g 20%
    Dietary Fiber 4g 15%
    Sugars 4g
Protein 15g
Vitamin A 4% Vitamin C 38%
Calcium 6% Iron 10%
Vitamin K 22mcg Potassium 736mg
Magnesium 47mg