Chicken Korma
- Gluten free
Derived from ingredients – check the package label.
- Good for lunch
Less suited for dinner.
4 servings of Chicken Korma, served without an uncounted side.
4 servingsFinal yield 1,200 g
Ingredients
- 700 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
- 180 gYogurt, plain, whole milk
- 100 gNuts, cashew nuts, raw
- 180 gOnions, raw
- 30 gButter, Clarified butter (ghee)
- 20 gGinger root, raw
- 7 gSalt, table
- 15 gGarlic, raw
- 5 gSpices, cumin seed
- 6 gSpices, coriander seed
- 2 gSpices, cardamom
Method
- Finely chop onion. Mix chicken with ginger, garlic, cumin, coriander, cardamom and 4 g salt.
- Blend cashews with yogurt to a smooth paste and keep it off the heat. Add 3 g salt and stir.
- Heat ghee to 170 °C, fry onion for 6 minutes until golden and brown chicken for a further 6 minutes.
- Reduce heat to 90 °C, stir in yogurt-cashew paste in portions and stir 10 minutes so the sauce does not split.
- Cook covered 18 minutes to a mild pale sauce and a 74 °C chicken centre; all ghee and sauce are served.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,926 kcal
- Protein
- 187.1 g
- Fat
- 100.8 g
- Total carbohydrate (by difference)
- 70.8 g
- Total dietary fibre (USDA)
- 10.7 g
- Saturated fatty acids
- 33.8 g
- Sodium
- 3,146.1 mg
- Salt (sodium × 2.5)
- 7.9 g
Per serving
- Energy
- 481.5 kcal
- Protein
- 46.8 g
- Fat
- 25.2 g
- Total carbohydrate (by difference)
- 17.7 g
- Total dietary fibre (USDA)
- 2.7 g
- Saturated fatty acids
- 8.4 g
- Sodium
- 786.5 mg
- Salt (sodium × 2.5)
- 2 g
Per 100 g of finished food
- Energy
- 160.5 kcal
- Protein
- 15.6 g
- Fat
- 8.4 g
- Total carbohydrate (by difference)
- 5.9 g
- Total dietary fibre (USDA)
- 0.89 g
- Saturated fatty acids
- 2.8 g
- Sodium
- 262.2 mg
- Salt (sodium × 2.5)
- 0.66 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Milk, Tree nuts
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal