Chicken Korma
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 337.1
- Total Fat: 13.8 g
- Cholesterol: 96.4 mg
- Sodium: 389.9 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 1.6 g
- Protein: 41.4 g
View full nutritional breakdown of Chicken Korma calories by ingredient
Introduction
Found this recipe online and modified it to make it lower in fat and calories. My family loves spice so I add hot pepper to this prior to serving. Found this recipe online and modified it to make it lower in fat and calories. My family loves spice so I add hot pepper to this prior to serving.Number of Servings: 4
Ingredients
-
650g Boneless Chicken (about 4 small) (cut into small cubes)
11/2 Medium Onions
1 tbs Ginger (fresh)
1 Medium Garlic Clove (fresh)
3 Cherry Tomatoes
1/4 Small Green Pepper
2 tbsp Veg/Olive Oil
1 tbsp Turmeric
4 tsp (30g) Curry Paste
3 or 4 Green Cardamons
2 Bay Leaves
1/2 cup Coconut Milk
150 ml Greek Yogurt Fat Free
Fresh Coriander
Directions
Stage 1 (Puree)
• Cut 1 onion into 1/4's, cut the tomatoes into 1/2's, chop the green pepper, ginger (peeled), garlic clove, and a little coriander.
• Put the above in a small sauce pan together with 1 tbsp oil, 1/4 tsp turmeric, salt and cup of warm water (around 200/250 ml) covered with lid.
• Gently boil the vegetables until soft (approximately 15/20 minutes) stirring occasionally.
• When cooked place in a blender to make into puree.
Final stage
• Heat 1 tbsp of oil in a medium sized sauce pan.
• Add cardamom and the bay leaves and slowly fry.
• Add rest of the onions (finely sliced) with salt and cook to soften (stirring continuously).
• Add the Curry Paste and cook for 2/3 mins (stirring continuously).
• Add the ready blended puree and cook for further 3-4 mins (stirring occasionally, covered).
• Add the chicken with a little warm water (around 100-125 ml) and on full heat bring to boil and then cook for around 3-4 mins (covered and stirring occasionally).
• Back to moderate / low heat, leave to simmer (covered) for 30 mins (stirring occasionally).
• Add the coconut and the yogurt and bring to boil then leave to simmer for further 10-15 mins (stirring occasionally) or until the required moisture (add more water if you prefer more sauce or cook on higher heat slightly longer with lid semi opened for thicker sauce).
Serving Size: 4 servings
• Cut 1 onion into 1/4's, cut the tomatoes into 1/2's, chop the green pepper, ginger (peeled), garlic clove, and a little coriander.
• Put the above in a small sauce pan together with 1 tbsp oil, 1/4 tsp turmeric, salt and cup of warm water (around 200/250 ml) covered with lid.
• Gently boil the vegetables until soft (approximately 15/20 minutes) stirring occasionally.
• When cooked place in a blender to make into puree.
Final stage
• Heat 1 tbsp of oil in a medium sized sauce pan.
• Add cardamom and the bay leaves and slowly fry.
• Add rest of the onions (finely sliced) with salt and cook to soften (stirring continuously).
• Add the Curry Paste and cook for 2/3 mins (stirring continuously).
• Add the ready blended puree and cook for further 3-4 mins (stirring occasionally, covered).
• Add the chicken with a little warm water (around 100-125 ml) and on full heat bring to boil and then cook for around 3-4 mins (covered and stirring occasionally).
• Back to moderate / low heat, leave to simmer (covered) for 30 mins (stirring occasionally).
• Add the coconut and the yogurt and bring to boil then leave to simmer for further 10-15 mins (stirring occasionally) or until the required moisture (add more water if you prefer more sauce or cook on higher heat slightly longer with lid semi opened for thicker sauce).
Serving Size: 4 servings
