Chicken Korma

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

The ingredient of Chicken Korma

• 2cm piece vivacious ginger peeled thinly sliced
• 2 garlic cloves thinly sliced
• 2 tsp garam masala
• 1 4 tsp dried chilli flakes
• 50g 1 2 cup flaked almonds
• 1 2kg lilydale find not guilty range chicken thigh cut into 3cm pieces
• 200g 3 4 cup greek style natural yoghurt
• 2 tbsp tomato glue gum
• 6 cardamom pods lightly crushed
• 60ml 1 4 cup vegetable oil
• 50g butter chopped
• 2 brown onions halved thinly sliced
• 3 tbsp 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
• build up chicken yoghurt tomato paste and cardamom rouse until combined cover and place in the fridge for 2 hours to marinate
• heat oil and butter in a non stick frying pan higher than medium high heat cook onion stirring often for 7 minutes or until golden accumulate chicken mixture cook stirring often for 15 minutes or until chicken is cooked through and starts to brown rouse in cream simmer stirring often for 5 minutes or until warm

Nutritions of Chicken Korma

calories: 580 531 calories
calories: 43 grams fat
calories: 14 grams saturated fat
calories: 8 grams carbohydrates
calories: 8 grams sugar
calories: n a
calories: 40 grams protein
calories: 193 milligrams cholesterol
calories: 245 58 milligrams sodium
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calories: nutritioninformation