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Chicken korma with raisins

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Chicken korma with raisins

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Home » Blog » Food » Indian Recipes » Chicken korma with raisins

When you look online, there are many recipes for this dish. I have no idea what is “right or wrong” so I decided to take a little from here and there to get a tasty yet not too strong chicken korma with raisins.

Table of Contents

Ingredients

2 tablespoons Garam Masala Spice ( this time I used garam Masala ready seasoning and not the homemade Garam Masala I usually use )
Chicken fillet
1 small spoon Dried Chili
15 gram Ginger
1 small spoon Turmeric
1 lemon
2 dl natural yogurt
1 chopped onion
3 garlic cloves
A little saffron
400 ml Coconut milk
2 tablespoons tomato puree
1 dl Chopped Almonds
2 tablespoons Fresh Coriander
Raisins about 100 gr
4 Tomatoes

How to prepare chicken korma with raisins

First I cut the chicken fillet into pieces.
Then I add the ginger, chili pepper and a couple of garlic cloves in the mixer and mix it.

After that I mix yogurt, the paste that I have mixed, turmeric, garam masala and lemon with the chicken and leave it in the fridge, preferably overnight so the taste settles.

Bring the rice to boil.
I grind onions and 3 garlic cloves.
Then I pour the chicken with the marinade in a deep frying pan or casserole and fry it well and don’t forget to stir.

After it’s cooked well, I add the coconut milk and tomato puree. Leave it to simmer.
Peel the tomatoes and chop them into pieces.

Put the raisins in a mixer and mix it until it becomes a puree.
At the end put it in the pot together with chopped almonds and season it with salt and pepper.
I sprinkle the coriander over the finished dish .

Chicken korma with raisins

Course: Rice RecipesCuisine: IndianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories per ( 160 g )

230

kcal

Total time

minutes

Ingredients

2 tablespoons Garam Masala Spice
1 small spoon Dried Chili
15 gram Ginger
1 small spoon Turmeric
1 lemon
2 dl natural yogurt
1 chopped onion
3 garlic cloves
A little saffron
400 ml Coconut milk
2 tablespoons tomato puree
1 dl Chopped Almonds
2 tablespoons Fresh Coriander
Raisins about 100 gr
4 Tomatoes
Chicken fillet

Instructions

First I cut the chicken fillet into pieces.
Then I add the ginger, chili pepper and a couple of garlic cloves in the mixer and mix it.
After that I mix yogurt, the paste that I have mixed, turmeric, garam masala and lemon with the chicken and leave it in the fridge, preferably overnight so the taste settles.
Bring the rice to boil.
I grind onions and 3 garlic cloves.
Then I pour the chicken with the marinade in a deep frying pan or casserole and fry it well and don’t forget to stir.
After it’s cooked well, I add the coconut milk and tomato puree. Leave it to simmer.
Peel the tomatoes and chop them into pieces.
Put the raisins in a mixer and mix it until it becomes a puree.
At the end put it in the pot together with chopped almonds and season it with salt and pepper.

Nutrition Facts

3 servings per container

Serving Size160g

Calories230

Amount Per Serving% Daily Value *
Total Fat 16g 25%
- Saturated Fat 5.6g 28%
- Trans Fat 0.4g
Cholesterol 54mg 18%
Sodium 258mg 11%

Amount Per Serving% Daily Value *
Potassium 267mg 8%
Total Carbohydrate 7.4g 3%
- Dietary Fiber 1.3g 6%
- Sugars 3g
Protein 14g 29%

Vitamin A 9%
Vitamin C 5%
Calcium 6%
Iron 9%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Written by carita