Chicken Recipes
Chicken Korma
4 servings
分量5 minutes
調理時間20 minutes
総時間材料
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)
手順
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.
栄養
サービングサイズ
-
カロリー
446
脂肪総量
11.3 g
飽和脂肪
2.2 g
不飽和脂肪
-
トランス脂肪
0 g
コレステロール
93.6 mg
ナトリウム
291.6 mg
炭水化物総量
21.3 g
食物繊維
1.8 g
糖質総量
4.7 g
タンパク質
33.1 g
4 servings
分量5 minutes
調理時間20 minutes
総時間