315 kcalChicken Korma
35 min serves 3
Gluten-Free
20gprotein5gcarbs25gfat
Ingredients
- •250 g chicken breast
- •1 cup coconut milk
- •½ teaspoon coriander powder
- •½ teaspoon cumin powder
- •2 teaspoons ginger/garlic paste
- •2 teaspoons ground almond
- •1 tablespoon oil
- •½ teaspoon poppy seeds
- •3 raisins
- •1 teaspoon salt
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Method
From foodista.com — read the original
- Cut the chicken breasts into small pieces.
- Heat Oil in a pan.
- Add the ginger/garlic paste to the oil and fry it for about 3 mins at a low heat. Then add cumin, coriander, almond and poppy seeds. Fry the masala for about 3-4 mins at a low heat.
- Add the chicken pieces to the masala and continue to fry for another 5 mins at a low heat, stirring carefully and folding the masala from across the pan.
- Add the coconut milk, stir the chicken pieces and ensure they are covered with coconut milk.
- Add salt to taste and the raisins. Cover the pan and let the chicken cook with occasional stirring.
- Serve with basmati rice.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com