Photo: Lily Banse
Chicken Korma
13 ingredients
Serves 4.
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Be sure to use plain whole-milk yogurt for this recipe. Fat-free yogurt is not as substantial and will curdle and/or cause the sauce to separate once it is mixed with the hot liquid, resulting in an unpleasant flavor and texture.
Estimated Nutrition (whole recipe, rough)
826
Calories
60g
Protein
31g
Fat
77g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 lb. boneless chicken thighs, cut into 1-inch chunks
- Salt and freshly ground pepper, to taste
- 3 Tbs. canola oil
- 1 yellow onion, sliced
- 2 large garlic cloves, minced
- 2 Tbs. finely chopped fresh ginger
- 1/2 cup tomato sauce
- 2/3 cup chicken broth
- 2/3 cup plain whole-milk yogurt
- 2 tsp. garam masala
- 3 Tbs. chopped fresh cilantro
- Steamed basmati rice for serving (optional)
- 1/2 cup coarsely chopped roasted cashews
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes