Chicken Korma

• 1 large potato, peeled and cut into 1/2-inch cubes
• 1 large onion, chopped
• 1 cinnamon stick (3 inches)
• 1 bay leaf
• 3 whole cloves
• 1 tablespoon canola oil
• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 garlic clove, minced
• 1 teaspoon curry powder
• 1/2 teaspoon minced fresh gingerroot
• 2 medium tomatoes, seeded and chopped
• 1 teaspoon salt
• 1/2 cup sour cream
• Hot cooked rice

1. Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
2. In a large skillet, saute the onion, cinnamon, bay leaf and cloves in oil until onion is tender. Add the chicken, garlic, curry and ginger; cook and stir 1 minute longer. Stir in the tomatoes, salt and potato.
3. Cover and cook for 10-15 minutes or until chicken is no longer pink. Remove from the heat; discard cinnamon, bay leaf and cloves. Stir in sour cream. Serve with rice.

potato, onion, cinnamon, bay leaf, cloves, canola oil, chicken breasts, garlic, curry powder, fresh gingerroot, tomatoes, salt, sour cream, rice

Taken from www.tasteofhome.com/recipes/chicken-korma/ (may not work)