Add the bay leaves, cinnamon, cardamon pods, cloves, cumin seeds and the onion to the pan. Add a tablespoon of oil and gently fry for 5-6 mins stirring.
Add the ground coriander, garlic, cumin, ginger and passata and Korma Curry powder and cook for a further 3-4 mins.
Add the chicken and the stockpot along with the coconut cream and a handful of nuts.
Reduce the heat and gently simmer for about 20-25 mins until the chicken is cooked and the sauce is nice and thick.
Add the creme fraiche and stir well. Bring back to a simmer for a few minutes.
Serve with rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (140g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 18 (12%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 68.4mg||21 %|
|Sodium 81.3mg||3 %|
|Potassium 382.4mg||10 %|
|Total Carbohydrate 3.6g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 2.6g|
|Protein 27.9g||40 %|
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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: 148
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