Indian · lunch

My Chicken Korma

Name: My Chicken Korma
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 250 g of Chicken Breast; 1 cup coconut milk; 1/2 teaspoon of coriander powder; 1/2 teaspoon of cumin powder; 2 teaspoons of Ginger/Garlic Paste; 2 teaspoons of ground almond; 1 tablespoon of Oil; ½ teaspoon of poppy seeds; 3 -4 raisins; 1 teaspoon salt

“If you want to add more gluten free, dairy free, whole 30, and ketogenic recipes to your collection, My Chicken Korma might be a recipe you should try. This main course has 315 calories, 20g of protein, and 25g of fat per serving. This recipe serves 3. For $1.44 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 7 people found this recipe to be flavorful and satisfying. Head to the store and pick up oil, ginger/garlic paste, salt, and a few other things to make it today. It is brought to you by Foodista. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a solid spoonacular score of 41%. Users who liked this recipe also liked vegetable korma , how to make veg korma, vegetable korma , how to make veg korma, and vegetable korma , how to make veg korma.”

total: 45 min
effort: Easy
serves: 3
ratings: New

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Ingredients

Serves 3

Chicken breast250 g
Coconut milk1 cup
Coriander powder½ tsp
Cumin powder½ tsp
Ginger/garlic paste2 tsp
Ground almond2 tsp
Oil1 tbsp
Poppy seeds½ tsp
Raisins3
Salt1 tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 45 min

1
Cut the chicken breasts into small pieces.
2
Heat Oil in a pan.
3
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.

Steps 4 to 7 are in cook-along

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