Chicken Recipes

Chicken Korma

Name: Chicken Korma
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 tbsp ghee, coconut oil or olive oil; 1 large onion, diced; 1 tsp freshly minced ginger; 2 heaped tbsp korma paste (see note 1 about gluten); 500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces; 400 ml (14 fl oz) coconut cream; 1 tsp sugar; 4 tbsp plain yoghurt; ¼ cup (7 g) coriander (cilantro), roughly chopped; Steamed basmati rice; Papadums (see note 1 about gluten); Pineapple & coriander salsa (optional)

4 servings

portions

5 minutes

temps actif

20 minutes

temps total

Commencer à Cuisiner

Ingrédients

2 tbsp ghee, coconut oil or olive oil

1 large onion, diced

1 tsp freshly minced ginger

2 heaped tbsp korma paste (see note 1 about gluten)

500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces

400 ml (14 fl oz) coconut cream

1 tsp sugar

4 tbsp plain yoghurt

¼ cup (7 g) coriander (cilantro), roughly chopped

Steamed basmati rice

Papadums (see note 1 about gluten)

Pineapple & coriander salsa (optional)

Instructions

Heat the oil in a large, heavy-based frying pan over medium–high heat. Add the onion and ginger and cook for 2–3 minutes, until soft and fragrant.

Add the korma paste and cook, stirring, for 30 seconds.

Add the chicken and cook for 3–4 minutes, until sealed.

Add the coconut cream and sugar and simmer for 8 minutes.

Top with a swirl of plain yoghurt and a sprinkle of coriander, if using.

Serve with steamed basmati rice, papadums and pineapple & coriander salsa.

Nutrition

Taille de Portion

Calories

446

Lipides Totaux

11.3 g

Lipides Saturés

2.2 g

Lipides Insaturés

Acides Gras Trans

0 g

Cholestérol

93.6 mg

Sodium

291.6 mg

Glucides Totaux

21.3 g

Fibres Diététiques

1.8 g

Sucres Totaux

4.7 g

Protéines

33.1 g