Chicken Korma Bangladeshi Style2013-07-08
- Yield : 1 large pan
- Servings : 3
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
A delicious white chicken korma cooked in a Bangladeshi style, simplified to a low carb version with only 5g net carbs per serving. Enjoy the rich flavor!
- Butter (or ghee, if you have), 30g
- Olive oil, 3 tbsp
- Chicken breast, boneless and skinless, 750g
- Onion, medium, 75g
- Bay leaves, 2
- Cardamom pods, 7
- Ginger, fresh, grated, 2 tbsp
- Garlic, 2 cloves
- Cooking cream min. 35% fat, 100ml
- Curry, mild, 1/2 tbsp
- Cinammon stick, 1
Heat the butter and the olive oil in a large frying pan over medium heat.
When the oil is hot, drop the cinnamon stick, bay leaves and the cardamom pods into the pan and let sizzle for a few seconds.
Cut the onion in half: one half is to be finely chopped, the other half is to be cut in thin slices.
Add the onion slices into the pan and brown lightly, for about 2-3 minutes depending how thin you cut them.
Add the chicken breast (cut in bitesize pieces), stir well. Let cook for about 10 minutes.
In a small bowl, mix well the chopped onion, freshly grated ginger, crushed garlic cloves, cayenne pepper to taste, curry, and half a teaspoon of salt. Add the cream to the mixture and blend well.
Pour the cream mixture over the chicken, stir well and let cook for 5 minutes.
Add a little water into the pan (2-3 tablespoons), cover the pan and let simmer for another 10 minutes or until the water has evaporated and the chicken is tender. Serve hot.
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This information is per serving.