Chicken Korma

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The ingredient of Chicken Korma

• 2 tablespoons shredded coconut
• 1 2 cup raw cashews
• 2 tablespoons tamar valley greek style yoghurt
• 1kg chicken breast fillets cut into 4cm pieces
• 1 4 cup canned tomato puree
• 3cm piece fresh ginger finely grated
• 2 teaspoons ground coriander
• 1 4 teaspoon hot chilli powder
• 1 tablespoon vegetable oil
• 1 brown onion halved thinly sliced
• 1 green chilli sliced diagonally
• 4 cardamom pods bruised
• 1 teaspoon ground cinnamon
• 1 4 cup pure cream
• diced tomato to serve
• coriander leaves to serve

The Instruction of chicken korma

• place coconut cashews 2 tablespoons cold water and yoghurt in the bowl of a small food processor process until finely chopped and slightly smooth adding extra water if needed transfer to a glass or ceramic bowl add chicken pureu0301e ginger coriander and chilli powder toss to coat cover refrigerate for 1 hour or overnight if time permits
• heat oil in a large heavy based saucepan over medium heat add onion cook stirring for 8 minutes or until softened add sliced chilli cook stirring for 1 minute increase heat to medium high add chicken mixture cook stirring for 8 to 10 minutes or until chicken has just changed in colour
• add cardamom cinnamon and 1 3 cup cold water stir to combine bring to the boil reduce heat to low simmer stirring occasionally for 25 to 30 minutes or until chicken is cooked through and sauce has thickened stir in cream cook for 5 minutes or until heated through discard cardamom pods season with salt and pepper sprinkle with diced tomato and coriander leaves serve

Nutritions of Chicken Korma

calories: 354 915 calories
calories: 17 3 grams fat
calories: 6 3 grams saturated fat
calories: 7 6 grams carbohydrates
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calories: 40 8 grams protein
calories: 121 milligrams cholesterol
calories: 225 milligrams sodium
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