Royal Chicken Korma
100%
0
Nutrition balance score
Good
Glycemic Index
28
Low
Glycemic Load
5
Low
Nutrition per serving
Calories620.8 kcal (31%)
Total Fat31.2 g (45%)
Carbs16.6 g (6%)
Sugars7.3 g (8%)
Protein67.8 g (136%)
Sodium1163.2 mg (58%)
Fiber4.5 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
7 servings

1 tspsaffron threads

4 Tbheavy cream
heated until hot

5 Tbpeanut oil
or corn

12cardamom pods

4 stickscinnamon
med

6bay leaves

5 lbsskinless boneless chicken thighs

2onions
med, sliced into fine half rings

2 Tfresh ginger
peeled and finely grated

8 clovesgarlic
crushed to a pulp

4 Tbalmonds
whole peeled

4 Tbgolden raisins

2 Tbground coriander

1 tbground cumin

1 Cplain yogurt
lightly whisked until smooth

2 ½ tspsalt

2 tspcayenne pepper

½ tspgaram masala
Instructions
Step 1
Soak saffron threads in hot cream in a small bowl for 2-3 hours.
Put oil into a large, wide, lidded pan over medium-high heat. When oil is hot, add cardamom, cinnamon, and bay leaves. Stir once and put in as many chicken pieces as will fit easily in a single layer. Brown chicken on both sides, then remove to a bowl, leaving as many of the whole spices as possible. Brown all chicken this way. Add onions to the pan, and stir/fry them until reddish-brown.
Add ginger and garlic, stir for 1 minute.
Add almonds, raisins, coriander, and cumin. Stir once, then return chicken to pan with any juices.
Add yogurt, salt, and cayenne pepper. Stir to mix, then bring to a simmer.
Partially cover with the lid, and cook over medium heat for 10 minutes.
Raise heat to high and cook, stirring, until most of the liquid has boiled away and a thick sauce clings to the meat. Stir in the saffron cream, garam masala, and 1/2 C water. Cover tightly and leave on the lowest possible heat for 5 minutes.
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