Chicken Korma Curry
This chicken korma curry is a great option for those looking to lose weight while still enjoying a delicious meal. It is prepared with minimal oil and without the use of milk, making it a healthier alternative to traditional chicken korma curries. This recipe is gluten-free, making it suitable for individuals with gluten intolerance or sensitivity. The chicken is a great source of protein
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
177 kcal
Protein
16 g
Carbs
7 g
Fat
10 g
Fiber
2 g
Ingredients
Chopped Onion
1 small cup (100g)
Chopped Tomato
1 small cup (100g)
Boneless, skinless Chicken Breast
250 gms (250g)
Olive Oil
1 tbsp (15g)
Cumin seeds
1 tsp (3g)
Cinnamon Stick
1 number (2g)
Cardamom, black
3 small (3g)
Cloves
3 small (1g)
Ginger Paste
1 tsp (3g)
Garlic paste
1 tsp (3g)
Coriander Powder
1 tsp (2g)
Cumin Powder
1 tsp (3g)
Red chilli Powder
1 tsp (3g)
Common Salt
0.5 tsp (2g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Plain Water
0.5 small cup (100g)
Skimmed Milk Curd
0.5 cup (100g)
Instructions
Cooking Steps
Heat oil in a pan over medium heat. Add cumin seeds, cinnamon stick, green cardamom pods, and cloves. Let them splutter.
Add chopped onions and sauté until they turn golden brown.
Add ginger paste, garlic paste, and chopped tomatoes. Cook for a few minutes until the tomatoes turn soft and mushy.
Add coriander powder, cumin powder, red chili powder, and salt to curd. Add this mixture to the pan. Stir well.
Add chicken pieces and water stir until they are evenly coated with the spice mixture.
Cover the pan with a lid and let the chicken cook over low heat for 20-25 minutes, stirring occasionally, until it is cooked through.
Garnish with fresh coriander leaves and serve hot.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.