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My Chicken Korma is a Indian main course recipe that takes about 45 min from start to finish and serves 3. It calls for 10 ingredients across 6 steps, and is rated easy. A serving works out at around 315 kcal with roughly 20 g of protein. Filed under gluten free, dairy free, whole 30 and ketogenic.
Add the 2 teaspoons ginger/garlic paste to the hot oil and fry for about 3 minutes over low heat, until fragrant.
Stir in the 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 2 teaspoons ground almond, and 1/2 teaspoon poppy seeds. Continue to fry this masala for another 3-4 minutes over low heat, letting the spices bloom.
Pour in the 1 cup coconut milk, stirring to ensure the chicken pieces are covered.
Stir in the 1 teaspoon salt and 3 raisins. Cover the pan and let the chicken cook, stirring occasionally, until it's tender and the sauce has thickened slightly.
| Nutrient | Amount per serving | Share of reference intake |
|---|---|---|
| Energy | 315kcal | 16% |
| Fat | 25g | 36% |
| Carbohydrate | 5g | 2% |
| of which sugars |
| Allergen | Status |
|---|---|
| Tree nuts | Contains |
| Sulphites | May contain |
| Gluten | Free from |
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| 0g |
| 0% |
| Fibre | 1g | 3% |
|---|
| Protein | 20g | 40% |
|---|
| Sodium | 883mg | 37% |
|---|
Reference intake of an average adult (8400 kJ / 2000 kcal). Fibre is measured against the 30g daily recommendation, which has no statutory reference intake. Figures are an estimate calculated from the ingredient list.
| Crustaceans |
|---|
| Free from |
| Eggs | Free from |
|---|
| Fish | Free from |
|---|
| Peanuts | Free from |
|---|
| Soya | Free from |
|---|
| Milk | Free from |
|---|
| Celery | Free from |
|---|
| Mustard | Free from |
|---|
| Sesame | Free from |
|---|
| Lupin | Free from |
|---|
| Molluscs | Free from |
|---|
May contain means it depends on the brand you buy — check the label on the product itself.
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
