Indian Chicken Korma
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
In a large saucepan, sauté garlic cloves, ginger and onion in oil over medium-high heat for a few minutes without browning.
Add all of the spices to saucepan and cook for 2 to 3 minutes until fragrant.
Add the cubed chicken and stir together for a few minutes.
Add cream along with the salt and pepper and simmer for 10 minutes, until juices run clear or the internal temperature reaches 77°C (170°F).
Taste and adjust seasoning.
In a small, dry frying pan, cook the sliced almonds over high heat until golden, stirring with a wooden spoon. Add lemon juice and cilantro to the chicken at the last minute and serve in a shallow bowl, topped with the almonds and chapati bread on the side.
Nutrition Info
| Per 240 g serving | Amount |
|---|---|
| Calories | 480 |
| Protein | 25 g |
| Fat | 39 g |
| Saturated Fat | 18 g |
| Carbohydrate | 12 g |
| Fibre | 3 g |
| Sugar | 2 g |
| Cholesterol | 165 mg |
| Sodium | 200 mg |
| Per 240 g serving | % Daily Value |
|---|---|
| Potassium | 16 |
| Calcium | 10 |
| Iron | 15 |
| Vitamin A | 35 |
| Vitamin C | 20 |
| Vitamin B6 | 37 |
| Vitamin B12 | 27 |
| Folate | 10 |
| Zinc | 23 |
