Créé avec l’IA
Chicken Korma with Spinach
45 min 340 kcal par portion Moyen
Ingrédients
4 Portions
- chicken breast500 g
- plain yogurt1 cup
- large onion1 piece
- garlic2 cloves
- ginger1 inch
- coconut milk1/2 cup
- ground almonds1/4 cup
- vegetable oil2 tbsp
- spinach2 cups
- ground coriander1 tsp
- ground cumin1 tsp
- turmeric1/2 tsp
- chili powder1/2 tsp
- saltto taste
Instructions
- 1
Cut the chicken breast into bite-sized pieces.
- 2
In a large bowl, mix the plain yogurt with the ground coriander, ground cumin, turmeric, chili powder, and salt. Add the chicken pieces and marinate for at least 30 minutes.
- 3
Finely chop the large onion, garlic cloves, and ginger.
- 4
Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and cook until golden brown.
- 5
Add the garlic and ginger to the pan and cook for another 2 minutes.
- 6
Add the marinated chicken to the pan and cook until the chicken is browned on all sides.
- 7
Stir in the ground almonds and coconut milk. Bring to a simmer and cook for 15-20 minutes, until the chicken is cooked through and the sauce has thickened.
- 8
Add the spinach to the pan and cook until wilted.
- 9
