Simple Indian Chicken Korma recipe
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Ingredients
- ¼ cup margarine 2 skinless, boneless chicken breasts, chopped 1 small onion, chopped 1 clove garlic, chopped 1 cup boiling water, or as needed 1 cube chicken bouillon (such as Oxo®) 1 tablespoon unsweetened coconut cream 2 teaspoons curry powder, or more to taste ½ (8 ounce) container plain yogurt
Nutrition Info
- 413.8 caloriescarbohydrate: 10.2 gcholesterol: 68.3 mgfat: 29.1 gfiber: 1.5 gprotein: 28.2 gsaturatedFat: 7.6 gservingSize: -sodium: 939.4 mgsugar: 5.8 gtransFat: : -unsaturatedFat: : -
Directions Simple Indian Chicken Korma
Directions
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Melt margarine in a large saucepan over medium heat until sizzling, about 1 minute. Add chicken and cook until no longer pink inside and juices run clear, 3 to 5 minutes.
Add onion and garlic to the saucepan and cook until soft, about 5 minutes. Combine water and bouillon cube in a bowl and stir to dissolve. Pour into saucepan. Add coconut cream and curry powder and stir to combine. Bring to a boil, about 5 minutes. Reduce heat to a simmer, cover saucepan, and cook about 30 minutes.
Remove from heat and stir yogurt into the saucepan. Mix well before serving.