Créé avec l’IA
Chicken Korma
60 min 600 kcal par portion Moyen
Ingrédients
4 Portions
- chicken breast500 g
- yogurt100 g
- vegetable oil2 tablespoons
- onion1 medium
- garlic2 cloves
- ginger1 tablespoon
- almonds50 g
- garam masala1 tablespoon
- cumin1 teaspoon
- coriander1 teaspoon
- saltto taste
Instructions
- 1
Cut the chicken breast into bite-sized pieces and set aside.
- 2
In a blender, combine the yogurt and almonds to make a smooth paste.
- 3
Heat the vegetable oil in a large pan over medium heat.
- 4
Finely chop the onion and add it to the pan, sautéing until golden brown.
- 5
Mince the garlic and ginger, then add them to the pan, cooking for another minute.
- 6
Add the chicken pieces to the pan and cook until they are browned on all sides.
- 7
Stir in the yogurt-almond paste, garam masala, cumin, coriander, and salt.
- 8
Reduce the heat to low, cover the pan, and let it simmer for 20-25 minutes, stirring occasionally.
- 9
Once the chicken is cooked through and the sauce has thickened, adjust seasoning if necessary.
