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Chicken Korma
Chicken korma with Greek yogurt and almonds.
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Ingredients
Directions
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Cut the chicken into equal pieces.
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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.
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Slice the garlic. Peel the ginger and cut finely.
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Mix the chicken, red pepper, garlic, ginger and garam masala with the yogurt and marinate in the refrigerator for at least 4 hours.
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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.
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Let the chicken mixture reach room temperature.
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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.
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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.
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Sprinkle the chicken korma with the coriander and the rest of the almond shavings. Yummy! .
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Nutrition
395Calories
Sodium3% DV80mg
Fat43% DV28g
Protein58% DV29g
Carbs2% DV6g
Fiber4% DV1g
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