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:
- Cut the chicken breasts into small pieces.
- 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.
- 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.
- Add the coconut milk, stir the chicken pieces and ensure they are covered with coconut milk. Add salt to taste and the raisins.
- Cover the pan and let the chicken cook with occasional stirring.
- 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:
covered percent of daily need
