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
- •raisins
- •1 teaspoon salt
- •1 cup basmati rice
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Method
Adapted from foodista.com
- Cut the chicken breasts into small pieces.
- Heat Oil in a pan.
- Add the ginger/garlic paste to the oil.
- Fry it for about 3 mins at a low heat.
- 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.
- 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.
- Let the chicken cook with occasional stirring.
- Cook the basmati rice in 2 cups of water in a covered saucepan over low heat until tender and the water is absorbed, about 15 minutes.
- 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 by Live Better AI. Adapted from foodista.com.