Chicken Korma

A mix of spices, yoghurt and butter give this chicken curry its mouth-watering creaminess.

The ingredient of Chicken Korma

• 2cm piece fresh ginger peeled thinly sliced
• 2 garlic cloves thinly sliced
• 2 teaspoons masterfoodsu00ae garam masala
• 1 4 teaspoon dried chilli flakes
• 50g 1 2 cup flaked almonds
• 1 2kg chicken thigh fillets cut into 3cm pieces
• 200g 3 4 cup greek style natural yoghurt
• 2 tablespoons tomato paste
• 6 cardamom pods lightly crushed
• 60ml 1 4 cup vegetable oil
• 50g butter chopped
• 2 brown onions halved thinly sliced
• 3 tablespoons thickened cream

The Instruction of chicken korma

• process the ginger garlic garam masala chilli flakes and almonds in a food processor until combined transfer to a large bowl
• add chicken yoghurt tomato paste and cardamom stir until combined cover and place in the fridge for 2 hours to marinate
• heat oil and butter in a non stick frying pan over medium high heat cook onion stirring often for 7 minutes or until golden add chicken mixture cook stirring often for 15 minutes or until chicken is cooked through and starts to brown stir in cream simmer stirring often for 5 minutes or until warm

Nutritions of Chicken Korma

fatContent: 580 531 calories
saturatedFatContent: 43 grams fat
carbohydrateContent: 14 grams saturated fat
sugarContent: 8 grams carbohydrates
fibreContent: 8 grams sugar
proteinContent: n a
cholesterolContent: 40 grams protein
sodiumContent: 193 milligrams cholesterol