Chicken korma
A flavorful Indian main course, Chicken Korma is gluten-free, dairy-free, Whole 30, and ketogenic friendly. It covers 14% of your daily vitamins and minerals, making it a nutritious choice. Best enjoyed during the holidays.
Ingredients
chicken breasts
8.82 oz
coconut milk
1 cup
ground coriander seeds
0.5 tsps
cumin
0.5 tsps
garlic paste
2 tsps
almond flour
2 tsps
oil
1 Tbsp
poppy seeds
0.5 tsps
raisins
3
salt
1 tsp
Method
- Cut the chicken breasts into small pieces.
- Heat Oil in a pan.
- Add the ginger/garlic paste to the oil and fry it for about 3 mins at a low heat. Then 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 and 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 and let the chicken cook with occasional stirring.
- Serve with basmati rice.
Nutrition:
Carbs
4 g
Fat
24 g
Protein
20 g
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