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Mild Chicken Korma

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Mild Chicken Korma
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
533
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie533 kcal(25 %)
Protein36.57 g(37 %)
Fat37.44 g(32 %)
Carbohydrates16.63 g(11 %)
Sugar added0 g(0 %)
Roughage5.49 g(18 %)
Vitamin A118.32 mg(14,790 %)
Vitamin D0.45 μg(2 %)
Vitamin E10.46 mg(87 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.41 mg(37 %)
Niacin18.85 mg(157 %)
Vitamin B₆0.67 mg(48 %)
Folate24.31 μg(8 %)
Pantothenic acid1.08 mg(18 %)
Biotin12.91 μg(29 %)
Vitamin B₁₂0.38 μg(13 %)
Vitamin C31.65 mg(33 %)
Potassium567.53 mg(14 %)
Calcium158.54 mg(16 %)
Magnesium138.6 mg(46 %)
Iron3.22 mg(21 %)
Iodine4.12 μg(2 %)
Zinc1.66 mg(21 %)
Saturated fatty acids8.78 g
Cholesterol99.77 mg
Author of this recipe:

Ingredients

for
4
servings
4
Chicken breasts (approx. 700 g altogether)
2 tablespoons
1
large onion
3 cloves
½ teaspoon
Cloves (ground)
½ teaspoon
Cardamom (ground)
2
1 tablespoon
freshly grated Ginger root (heaped, fresh)
¼ teaspoon
allspice (ground)
½ teaspoon
Cumin (ground)
1 teaspoon
Turmeric (ground)
1
fresh chile (according to taste)
1 tablespoon
½ cup
slivered almonds
cup
blanched Almond flour
cup
¼ cup
cup
fresh Cilantro
Product recommendation
Serve with rice.

Preparation steps

1.
Cut the chicken breasts into bite-sized pieces.
2.
Finely chop the onions, garlic and chillies. Dice the ginger very finely. Lightly toast the slivered almonds in a dry frying pan and set aside.
3.
Heat the oil into a frying pan and add first the onions, then the cloves and cardamom. Sweat until the onion is translucent. Then add the chicken, garlic and ginger. Fry for about 5 minutes, stirring frequently.
4.
Then add the rest of the spices and mix well.
5.
As soon as the chicken pieces are cooked, add the tomato puree and ground almonds. Add the water and mix well, then add the cream and slivered almonds. Bring to the boil and simmer over a medium heat for 15-20 minutes until the korma has a creamy consistency.
6.
Wash and chop the coriander and stir into the korma with the yoghurt. Season to taste.
7.
Serve with chillies and spicy potatoes, onions and peas.
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