Chicken korma

Chicken-korma

Prepare Time: 0:10 | Cook Time: 0:30 | Difficulty: EASY

A mix of spices, yoghurt and butter give this chicken curry its mouth-watering creaminess.

Ingredients

Nutrition

Energy

2429kJ

Fat saturated

14.00g

Fat Total

43.00g

Carbohydrate sugars

8.00g

Carbohydrate Total

8.00g

Dietary Fibre

2.00g

Protein

40.00g

Cholesterol

193.00mg

Sodium

245.58mg

All nutrition values are per serve.

Method

  1. Process the ginger, garlic, garam masala, chilli flakes and almonds in a food processor until combined. Transfer to a large bowl.

  2. Add chicken, yoghurt, tomato paste and cardamom. Stir until combined. Cover and place in the fridge for 2 hours to marinate.

  3. Heat oil and butter in a non-stick frying pan over medium-high heat. Cook onion, stirring often, for 7 minutes or until golden. Add chicken mixture. Cook, stirring often, for 15 minutes or until chicken is cooked through and starts to brown. Stir in cream. Simmer, stirring often, for 5 minutes or until warm.


Australian Good Taste – June 2011 , Page 96

Recipe by Michelle Noerianto
Photography by Ian Wallace

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