gluten-freedairy-freeindianasianlunchmain coursemain dishdinner

My Chicken Korma

Name: My Chicken Korma
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Ingredients: 250 g of Chicken Breast; 1 cup coconut milk; 1/2 teaspoon of coriander powder; 1/2 teaspoon of cumin powder; 2 teaspoons of Ginger/Garlic Paste; 2 teaspoons of ground almond; 1 tablespoon of Oil; ½ teaspoon of poppy seeds; 3 -4 raisins; 1 teaspoon salt

By Foodista45 min3 servings

If you want to add more gluten free, dairy free, whole 30, and ketogenic recipes to your collection, My Chicken Korma might be a recipe you should try. This main course has 315 calories, 20g of protein, and 25g of fat per serving. This recipe serves 3. For $1.44 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 7 people found this recipe to be flavorful and satisfying. Head to the store and pick up oil, ginger/garlic paste, salt, and a few other things to make it today. It is brought to you by Foodista. This recipe is typical of Indian cuisine. From prepa

Instructions

1
Cut the chicken breasts into small pieces.
2
Heat Oil in a pan.
3
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.
4
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.
5
Add the coconut milk, stir the chicken pieces and ensure they are covered with coconut milk.
6
Add salt to taste and the raisins.Cover the pan and let the chicken cook with occasional stirring.
7
Serve with basmati rice.