Bangladeshi-Style Chicken Korma
Mostly meat
Amount to eat (1 serving)
Time to prepare: 15 mins to prep
Time to cook: 30 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 0.1g
Sucrose: 0.2g
Glucose: 0.5g
Fructose: 0.3g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0g

Fats

Saturated: 17.2g
Monounsaturated:17.7g
Polyunsaturated: 3.3g
Trans: 0.3g

Fatty Acids

Total Omega 3: 0.1g
Total Omega 6: 1g
ALA: 0.1g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 0.8g 4%
Net Carbs: 5
Sodium: 124.9mg 6%
Potassium: 897.7
Cholesterol: 247

Nutritional Values (g)


Calories: 627 Fat: 42g
Protein: 55g Carbs: 6g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Butter (Unsalted)
6 tsp / 28.4 grams
Water (Plain, clean water)
3 tbsp / 44.4 grams
Olive oil (Salad or cooking)
9 tsp / 40.5 grams
Chicken breast (Broilers or fryers, meat only, raw)
3 breast, bone and skin removed / 708 grams
Onions (Raw)
1 small / 70 grams
Spices Whole Bay Leaves (Compliments)
2 leaves / 1 grams
Cardamom Pod (Whole, raw – Whole Foods Market)
6 pod / 1.2 grams
Ginger root (Raw)
6 tsp / 12 grams
Garlic (Raw)
2 clove / 6 grams
Heavy whipping cream (Fluid)
1/2 cup, fluid (yields 2 cups whipped) / 119 grams
Curry paste (NAN)
1 1/2 tsp / 7.5 grams
Cinnamon Sticks (Canela – Don Enrique)
1 piece / 6 grams

Instructions

Step 1
Cut chicken in bite size pieces, put aside. Cut onion in half: one half is to be finely chopped, the other half is to be cut in thin slices, put aside.
Step 2
Heat the butter and the olive oil in a large frying pan over medium heat.
Step 3
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.
Step 4
Add the onion slices into the pan and brown lightly, for about 2-3 minutes depending how thin you cut them.
Step 5
Add the chicken breast, stir well. Let cook for about 10 minutes.
Step 6
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.
Step 7
Pour the cream mixture over the chicken, stir well and let cook for 5 minutes.
Step 8
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.