Chicken Korma
Community· not yet ratedA mild, creamy North Indian curry with tender chicken in a fragrant almond and yogurt sauce.
✓ Diabetic-Friendly✓ Gluten-Free⚠ Contains Meat
Ingredients
Dairy2
Natural Yogurt150 gmissing
Double Cream100 mlmissing
Meats1
Chicken Breast700 gmissing
Nuts & seeds1
Ground Almonds50 gmissing
Oil1
Vegetable Oil3 tablespoonmissing
Spices & Herbs3
Ginger20 gmissing
Garam Masala2 teaspoonmissing
Ground cumin1 teaspoonmissing
Vegetables2
Onion2 piecemissing
Garlic3 clovemissing
Nutrition (per serving)
≈ Estimated520Calories
44gProtein
16gCarbs
30gFat
Instructions
1
Fry the finely chopped onions in the oil over medium heat for 10 minutes until soft and golden.
2
Add the grated garlic and ginger and cook for 1 minute, then stir in the garam masala and cumin.
3
Add the diced chicken and cook for 5 minutes until sealed all over.
4
Lower the heat and stir in the yogurt a spoonful at a time so it doesn't split, then add the ground almonds and a splash of water.
5
Simmer gently for 15-20 minutes until the chicken is tender and the sauce is thick.
6
Stir in the cream, warm through and season to taste. Serve with rice or naan.
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