Chicken Korma
Moderate nutritional value
Mild chicken curry in a sauce of yogurt, cream and ground cashews.
Chicken korma is chicken simmered in a mild, creamy sauce of slowly cooked onion, yogurt, cream and ground cashews, scented with cardamom, cinnamon and garam masala. A 275 g serving has about 460 kcal, 36 g protein and 28 g fat, 13 g of it saturated, mostly from the cream, ghee and cashews. Replacing half of the cream with extra yogurt gives a lighter sauce.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 13g | 23.2% |
| Fat | 10g | 14.3% |
| Carbs | 5.9g | 2.0% |
| Simple Sugars | 2.06g | Estimate |
| Complex Carbs | 2.84g | Estimate |
| Fiber | 1g | 4.0% |
| Water | 70g | 2.8% |
| Calories | 167 | 7.4% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 4.59 | g | 22.9% |
| Monounsaturated | 3.45 | g | 13.8% |
| Polyunsaturated | 1.09 | g | 8.4% |
| Omega-3 | 0.327 | g | Estimate |
| EPA | 2 | mg | 0.2% |
| DHA | 4 | mg | 0.4% |
| Omega-6 | 0.763 | g | Estimate |
| Trans | 0.12 | g | 6.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 1.42 | mg |
| Vitamin E | 0.28 | mg |
| Selenium | 14.5 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 55 | mcg | 6.1% |
| vitamin B1 | 0.066 | mg | 5.5% |
| vitamin B2 | 0.131 | mg | 10.1% |
| vitamin B3 | 2.72 | mg | 17.0% |
| vitamin B6 | 0.24 | mg | 14.1% |
| vitamin B9 | 6.37 | mcg | 1.6% |
| vitamin B12 | 0.335 | mcg | 14.0% |
| vitamin C | 1.42 | mg | 1.6% |
| vitamin D | 0.143 (6 IU) | mcg | 1.0% |
| vitamin E | 0.285 | mg | 1.9% |
| vitamin K | 3.5 | mcg | 2.9% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 37.2 | mg | 3.7% |
| iron | 1.04 | mg | 5.8% |
| magnesium | 33.3 | mg | 8.3% |
| phosphorus | 157 | mg | 22.4% |
| potassium | 244 | mg | 9.4% |
| sodium | 277 | mg | 12.0% |
| zinc | 1.32 | mg | 12.0% |
| copper | 0.16 | mg | 17.8% |
| manganese | 0.199 | mg | 8.7% |
| selenium | 14.5 | mcg | 26.4% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 374 | mg | 53.4% | 164% |
| Isoleucine | 610 | mg | 43.6% | 142% |
| Leucine | 1089 | mg | 39.9% | 125% |
| Lysine | 1152 | mg | 54.9% | 168% |
| Methionine | 510 | mg | 48.6% | 155% |
| Phenylalanine | 1011 | mg | 57.8% | 173% |
| Threonine | 594 | mg | 56.6% | 166% |
| Tryptophan | 152 | mg | 54.3% | 161% |
| Valine | 651 | mg | 35.8% | 114% |
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Recipe
See full recipeIngredients
- Boneless, skinless chicken thighs, cut into bite-size pieces 600 g
- Plain whole-milk yogurt 120 g
- Ground turmeric 1/2 tsp
- Salt 1 tsp
- Cashews 50 g
- Ghee 2 tbsp
- Green cardamom pods 4
- Cinnamon stick 1 (5 cm)
- Onions, thinly sliced 2 medium (250 g)
- Ginger-garlic paste 25 g
- Ground coriander 2 tsp
- Heavy cream 100 ml
- Sugar 1 tsp
- Garam masala 1 tsp
Instructions
- 1
Mix the chicken with the yogurt, turmeric and half of the salt and leave to marinate for 20 minutes.
- 2
Soak the cashews in hot water for 15 minutes, drain and blend them with 100 ml fresh water to a smooth paste.
- 3
Heat the ghee in a wide pan over medium heat, fry the cardamom and cinnamon for 1 minute, then add the onions and cook for 12-15 minutes until soft and light golden.
- 4
Add the ginger-garlic paste and coriander and cook for 1 minute, then add the chicken with its marinade and cook for 5 minutes, stirring.
- 5
Stir in the cashew paste and 100 ml water, cover and simmer for 20 minutes until the chicken is cooked through.
- 6
Add the cream, sugar, garam masala and remaining salt and simmer uncovered for 5 minutes until the sauce is thick.
- 7
Remove the whole spices and serve with basmati rice or naan.