My Chicken Korma
If you want to add more gluten free, dairy free, whole 30, and ketogenic recipes to your collection, My Chicken Korma might be a recipe you should try. This main course has 315 calories, 20g of protein, and 25g of fat per serving. This recipe serves 3. For $1.44 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 7 people found this recipe to be flavorful and satisfying. Head to the store and pick up oil, ginger/garlic paste, salt, and a few other things to make it today. It is brought to you by Foodista. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a solid spoonacular score of 41%.
Ingredients
chicken breast
250 g
coconut milk
1 cup
coriander powder
0.5 teaspoon
cumin powder
0.5 teaspoon
ginger/garlic paste
2 teaspoons
ground almond
2 teaspoons
oil
1 tablespoon
poppy seeds
0.5 teaspoon
raisins
3
salt
1 teaspoon
Cooking in Steps
-
1Cut the chicken breasts into small pieces.
chicken breast
-
2Heat Oil in a pan.
cooking oil
frying pan -
3Add the ginger/garlic paste to the oil and fry it for about 3 mins at a low heat. Then add cumin, coriander, almond and poppy seeds. Fry the masala for about 3-4 mins at a low heat.
garlic paste
poppy seeds
coriander
almonds
ginger
cumin
cooking oil
-
4Add the chicken pieces to the masala and continue to fry for another 5 mins at a low heat, stirring carefully and folding the masala from across the pan.
chicken pieces
frying pan -
5Add the coconut milk, stir the chicken pieces and ensure they are covered with coconut milk.
chicken pieces
coconut milk
-
6Add salt to taste and the raisins.Cover the pan and let the chicken cook with occasional stirring.
whole chicken
raisins
salt
frying pan -
7Serve with basmati rice.
basmati rice
