Chicken korma
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 620, total fat 31 G., saturated fats 20 G., proteins 41 G., carbohydrates 45 G., fiber 4 G., cholesterol 160 mg, sodium 542 mg, sugar 4 G.
Calories 620, total fat 31 G., saturated fats 20 G., proteins 41 G., carbohydrates 45 G., fiber 4 G., cholesterol 160 mg, sodium 542 mg, sugar 4 G.
Chicken korma is a traditional Indian dish that you can easily make at home in less than an hour. Chicken thighs are simmered in a sauce made with coconut milk, ground almonds, onions, and tomatoes. The sauce's unique Indian flavor comes from the blend of coconut milk, Madras curry powder, garlic, fresh ginger, and fragrant cilantro. Unlike other curries, the korma sauce has a mild flavor. Serve the chicken and korma sauce over steamed Basmati rice with green beans.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.7 kg skinless and boneless chicken thighs, cut into 4 pieces
- 1 can (400 g) coconut milk (do not shake)
- 1 tbsp. l. Madras curry
- 1/4 cup sliced almonds
- 1 small onion, coarsely chopped
- 2.5 cm ginger root, peeled and chopped
- 2 cloves of garlic
- 2 plum tomatoes, coarsely chopped
- 1 tbsp. Basmati rice
- 220g thin green beans, trimmed and halved
- 0.5 cup chopped fresh cilantro
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Recipes with similar ingredients: chicken thighs, basmati rice, plum tomatoes, green beans, coconut milk, curry, ginger root, almond
Cooking the dish according to the recipe:
- Skim 1 tablespoon of the cream from the surface of the coconut milk. Combine it in a bowl with the chicken, 1.5 teaspoons of curry powder, and a generous pinch of salt and black pepper. Set aside for 10 minutes.
- Meanwhile, lightly toast the almonds in a large, wide saucepan over medium heat. Transfer to a bowl and set the saucepan aside. In a food processor, combine the onion, ginger, garlic, and half the almonds; process until finely chopped.
- In a saucepan over medium-high heat, heat 2 tablespoons coconut cream. Add the onion puree and 1/2 teaspoon salt. Cook, stirring, until the mixture is mostly dry, 5 minutes. Add the tomatoes and the remaining 1.5 teaspoons curry powder; cook until softened, 2 minutes. Add the chicken, the remaining coconut milk, and the canned cream. Cover and simmer until the chicken is cooked through, 10 minutes. Remove the lid and simmer until the sauce thickens slightly, about 5 minutes.
- Meanwhile, cook the rice according to the label directions. Microwave the green beans, covered, until bright green, about 3 minutes. Stir the green beans and half the cilantro into the chicken mixture, season with salt and pepper to taste. Serve over the rice, garnished with the remaining almonds and cilantro.
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