Chicken Korma

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4.3 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 285.5
  • Total Fat: 20.6 g
  • Cholesterol: 22.8 mg
  • Sodium: 646.6 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 5.4 g
  • Protein: 12.9 g

View full nutritional breakdown of Chicken Korma calories by ingredient
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Introduction

SERVES: 4

This is a great low carb dish. Served with Indian rice It is very filling.

The basic recipe can be easily altered by replacing the chicken with chick peas or mixed vegetables.
SERVES: 4

This is a great low carb dish. Served with Indian rice It is very filling.

The basic recipe can be easily altered by replacing the chicken with chick peas or mixed vegetables.

Number of Servings: 4

Ingredients

    2 oz blanched almonds
    5 oz boiling water
    3 tbsp sunflower oil
    2 inch piece cinnamon stick
    6 green cardamom pods, bruised
    4 cloves
    2 bay leaves, crumpled
    1 small onion, finely chopped
    1 inch cube fresh root ginger, peeled & grated
    4 large garlic cloves, crushed
    1 tsp black peppercorns, bruised
    1/2 tsp ground tumeric
    1 tsp mild chili powder
    1 1/2 lbs bonless chicken breast
    3 oz plain yogurt
    1 tsp salt
    2-3 small tomatoes, skinned & chopped
    2-3 tablespoons chopped fresh coriander leaves

Directions

* Soak the almonds in the boiling water for 10-15 minutes

* Meanwhile, heat the oil in a heavy-based saucepan over gentle heat and fry the cinnamon, cardamoms, cloves and bay leaves for 30-40 seconds, until the cardamom pods are puffed up. Add the onion and fry over medium heat for 5-6 minutes, until it is pale golden in color.

* Stir in the ginger and garlic and fry for 1 minute, then add the peppercorns, turmeric and chili powder or paprika. Stir then add the chicken and cook, stirring regularly for 4-5 minutes, until it turns opaque

* Add the yogurt, salt and tomatoes. Stir until well mixed, then cover the pan and cook over gentle heat for 10-12 minutes

*Meanwhile, puree the almonds with their soaking water in a food processor or blender. Pour the puree into the chicken, stir well and cover teh pan. Simmer for a further 10-12 minutes.

*Stir in the coriander leaves and remove the pan from the heat. Serve at once.

COOK'S TIP

The pureed nuts enrich the sauce, but white poppy seeds or sunflower seeds can be used instead. Use 2 tablespoons poppy seeds or 1 1/2 tbl sunflower seeds. There is no need to soak poppy or sunflower seeds, simply grind them in a coffee grinder and fry them with the ginger and garlic. Add 5 oz warm water with the chicken

Number of Servings: 4

Recipe submitted by SparkPeople user PAULA_W_D.

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Member Ratings For This Recipe

  • Subbed ground coriander for fresh and black ground pepper for peppercorns. Also added ground mustard. Think this could also use something else. Garam masala or possibly cumin? We did enjoy it a lot though! Will try again. - 9/5/16

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  • Would have given this 5 stars, but I think next time I'll make it with boneless, skinless thighs, so that the meat stays moister. Also, I'll stick the cloves into a clove of garlic so that they're easier to find. - 12/16/11

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  • Wonderful! This is one of my favorite Indian dishes, and the recipe is much easier to follow than the last one I tried! - 9/5/11

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