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Chicken Korma Recipe
|Cooking oil||1⁄2 Cup (8 tbs)|
|Onions||2 Medium, peeled and chopped|
|Whole dried red chilies||4|
|Cinnamon sticks||2 , broken up|
|Chicken||3 Pound, skinned and cut up (1 Bird)|
|Yoghurt||1 1⁄4 Cup (20 tbs)|
|Freshly ground black pepper||4 Tablespoon|
|Frozen peas/Fresh peas||1 Pound|
|Peas||1 Pound (Use Either Fresh Or Frozen)|
Calories 558 Calories from Fat 314
% Daily Value*
Total Fat 35 g54.1%
Saturated Fat 8.3 g41.6%
Trans Fat 0 g
Cholesterol 118.6 mg
Sodium 325.5 mg13.6%
Total Carbohydrates 20 g6.8%
Dietary Fiber 6.5 g26%
Sugars 6.7 g
Protein 41 g81.2%
Vitamin A 29.9% Vitamin C 29.5%
Calcium 12.4% Iron 25.4%
*Based on a 2000 Calorie diet
When hot, add the onions, chiles, cinnamon, and cloves, and cook, stirring frequently, until the onions brown.
Add the chicken pieces and stir frequently until the meat is seared on all sides.
Mix the yoghurt with 1 1/4 cups water and add this to the saucepan with the salt and pepper.
Cover and cook over low heat for 20 minutes.
Add the peas, cover, and cook for 10 minutes longer.
Serve right away with Basmati Pilaf and Tomato Mint Raita.