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Name: Chicken Korma
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 Bay leaf; ; pieces; 3 Tomatoes; cut into thick; ; slices (250 g); Oil or butter; 600 g Chicken; cut into large

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INGREDIENTS

1 Bay leaf
; pieces
3 Tomatoes; cut into thick
; slices (250 g)
Oil or butter
600 g Chicken; cut into large

Servings

INSTRUCTIONS

MMMMM--------------------MIX FOR THE MARINADE------------------------- 200 ml Curd 1 tb Salt; (15 g) 1 tb Chilli powder; (15 g) 1 tb Ginger-garlic paste; (15 g) 1 1/2 ts Garam masala powder; (7 g) 10 g Cashewnuts; powdered 7 Almonds; powdered 10 g Coriander-cumin powder 5 g Desiccated coconut 1/2 ts Turmeric powder; (2 g) A few strands saffron 4 Green chillies; slit -lengthwise 50 g Coriander leaves; chopped -fine 2 Onions; ground to a paste ; and fried till ; golden (100 g) MAKE slits in the chicken pieces and apply the marinade mixture. Keep aside for two to three hours. Heat four tbs oil or butter in a pan. Add the tomato slices, fry for two minutes and remove from oil. Keep them aside. Add the bay leaf and fry for a minute. Add the marinated chicken and fry for five minutes on high heat. Add one cup water and simmer for about 20 minutes or till done. Serve hot, garnished with the fried tomato slices. NOTES : Chicken pieces marinated in saffron-almond-cashewnut paste

NOTES

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Chicken Korma

1 Bay leaf
 ; pieces
3 Tomatoes; cut into thick
 ; slices (250 g)
 Oil or butter
600 g Chicken; cut into large

MMMMM--------------------MIX FOR THE MARINADE-------------------------    200 ml Curd      1 tb Salt; (15 g)      1 tb Chilli powder; (15 g)      1 tb Ginger-garlic paste; (15 g)  1 1/2 ts Garam masala powder; (7 g)     10 g  Cashewnuts; powdered      7    Almonds; powdered     10 g  Coriander-cumin powder      5 g  Desiccated coconut    1/2 ts Turmeric powder; (2 g)           A few strands saffron      4    Green chillies; slit           -lengthwise     50 g  Coriander leaves; chopped           -fine      2    Onions; ground to a paste           ; and fried till           ; golden (100 g)   MAKE slits in the chicken pieces and apply the marinade mixture. Keep  aside for two to three hours. Heat four tbs oil or butter in a pan.  Add the tomato slices, fry for two minutes and remove from oil. Keep  them aside. Add the bay leaf and fry for a minute. Add the marinated  chicken and fry for five minutes on high heat. Add one cup water and  simmer for about 20 minutes or till done. Serve hot, garnished with  the fried tomato slices.        NOTES : Chicken pieces marinated in saffron-almond-cashewnut paste

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Nutrition

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Serving Size: 1 Serving (157g)
Recipe Makes: 4 servings

Calories: 63
Calories from Fat: 63 (100%)

Amt Per Serving		% DV

	Total Fat 7g	9 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 1.2g
Cholesterol 0mg		0 %
Sodium 0.1mg		0 %
Potassium 1.6mg		0 %
Total Carbohydrate 0.2g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.1g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 63

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