My Chicken Korma

The recipe My Chicken Korman is ready in about 45 minutes and is definitely an awesome gluten free and dairy free option for lovers of Indian food. One serving contains 312 calories, 20g of protein, and 25g of fat. For $1.4 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 3. If you have oil, cumin powder, coriander powder, and a few other ingredients on hand, you can make it. 7 people were glad they tried this recipe. It is brought to you by Foodista. It works well as an affordable main course. Overall, this recipe earns a rather bad spoonacular score of 39%. Try vegetable korma , how to make veg korma, vegetable korma , how to make veg korma, and vegetable korma , how to make veg korma for similar recipes.

Servings: 3

 

Ingredients:

250 g of Chicken Breast

1 cup coconut milk

1/2 teaspoon of coriander powder

1/2 teaspoon of cumin powder

2 teaspoons of Ginger/Garlic Paste

2 teaspoons of ground almond

1 tablespoon of Oil

½ teaspoon of poppy seeds

3 -4 raisins

1 teaspoon salt

Equipment:

frying pan

Cooking instruction summary:

  1. Cut the chicken breasts into small pieces.
  2. Heat Oil in a pan. Add 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.
  3. Add 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.
  4. Add the coconut milk, stir the chicken pieces and ensure they are covered with coconut milk. Add salt to taste and the raisins.
  5. Cover the pan and let the chicken cook with occasional stirring.
  6. Serve with basmati rice.

 

Step by step:


1. Cut the chicken breasts into small pieces.

2. Heat Oil in a pan.

3. Add 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.

4. Add 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.

5. Add the coconut milk, stir the chicken pieces and ensure they are covered with coconut milk.

6. Add salt to taste and the raisins.Cover the pan and let the chicken cook with occasional stirring.

7. Serve with basmati rice.


Nutrition Information:

Quickview
311k Calories
20g Protein
24g Total Fat
3g Carbs
5% Health Score
Limit These
Calories
311k
16%

Fat
24g
38%

  Saturated Fat
15g
95%

Carbohydrates
3g
1%

  Sugar
0.14g
0%

Cholesterol
53mg
18%

Sodium
883mg
38%

Get Enough Of These
Protein
20g
40%

Vitamin B3
9mg
46%

Selenium
26µg
38%

Vitamin B6
0.65mg
32%

Manganese
0.65mg
32%

Phosphorus
255mg
26%

Iron
3mg
18%

Magnesium
60mg
15%

Potassium
492mg
14%

Vitamin B5
1mg
13%

Copper
0.21mg
10%

Vitamin E
0.99mg
7%

Zinc
0.98mg
7%

Vitamin B1
0.08mg
5%

Vitamin B2
0.09mg
5%

Calcium
37mg
4%

Folate
14µg
4%

Vitamin K
3µg
3%

Vitamin B12
0.17µg
3%

Fiber
0.65g
3%

Vitamin C
1mg
2%

covered percent of daily need
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