Creamy mild curry
Heat oil, brown chicken thighs for 5 mins
Stir in onions, chilli, ginger and coriander stalks with butter
Cook gently until evenly golden, about 10mins
Add korma paste, coconut milk and half the flaked almonds, drained chickpeas, desiccated coconut
Add 1/2 tin of water, bring to the boil, turn down and simmer for 30 mins with the lid on
When chicken is cooked taste and season.
Serve with a couple of spoonfuls of yoghurt and a sprinkle of almonds
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (713g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1262 | ||
Calories from Fat: 854 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 94.9g | 127 % | |
Saturated Fat 48.5g | 243 % | |
Monounsaturated Fat 28g | ||
Polyunsanturated Fat 11.3g | ||
Cholesterol 236.2mg | 73 % | |
Sodium 1338.4mg | 46 % | |
Potassium 1471.1mg | 39 % | |
Total Carbohydrate 55.4g | 16 % | |
Dietary Fiber 11.9g | 47 % | |
Sugars, other 43.5g | ||
Protein 55.9g | 80 % | |
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. |
Calories per serving: 1262
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