Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Chicken Korma
 
 
4 ServingsPTM310 min

Chicken Korma


Chicken korma with Greek yogurt and almonds.

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Cut the chicken into equal pieces.
  2. Cut the stalk of the red pepper. Halve the pepper in the length, remove the seeds with a sharp knife and cut the flesh finely.
  3. Slice the garlic. Peel the ginger and cut finely.
  4. Mix the chicken, red pepper, garlic, ginger and garam masala with the yogurt and marinate in the refrigerator for at least 4 hours.
  5. In the meantime, heat a frying pan without oil or butter and toast the almonds in 2 min. Until golden brown. Let cool on a plate.
  6. Let the chicken mixture reach room temperature.
  7. Put the chicken mixture with the coconut milk and half of the almonds in a frying pan and simmer for 15 minutes on a low heat with the lid on the pan.
  8. Remove the lid from the pan and reduce the amount of heat on a low heat for 5 minutes. In the meantime, cut the coriander roughly.
  9. Sprinkle the chicken korma with the coriander and the rest of the almond shavings. Yummy! .


Nutrition

395Calories
Sodium3% DV80mg
Fat43% DV28g
Protein58% DV29g
Carbs2% DV6g
Fiber4% DV1g

Loved it

Reviews



    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407