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Chicken Korma

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Betty Crocker Kitchens
Updated Dec 11, 2013
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Hugely popular in Indian restaurants, this aromatic, creamy North Indian specialty is hard to resist.

Chicken Korma

  • Prep Time 15 min
  • Total 1 hr 30 min
  • Servings 4
  • Ingredients 12
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Ingredients

  • 1 lb boneless skinless chicken breasts, cut crosswise into 1/2-inch strips
  • 1/4 cup whipping cream
  • 2 tablespoons finely chopped gingerroot
  • 5 medium cloves garlic, finely chopped
  • 1 tablespoon finely chopped fresh cilantro
  • 1 teaspoon coriander seed, ground
  • 1/2 teaspoon cumin seed, ground
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper (cayenne)
  • 2 tablespoons Clarified Butter or butter
  • 1/2 cup tomato sauce
  • 1/4 cup finely chopped fresh or 2 tablespoons crumbled dried fenugreek leaves (méthi)*

Instructions

  • Step 
    1
    In medium bowl, mix all ingredients except clarified butter, tomato sauce and fenugreek. Cover; refrigerate at least 1 hour but no longer than 24 hours.
  • Step 
    2
    In 10-inch skillet, heat clarified butter over medium heat. Add chicken mixture and tomato sauce. Cook about 5 minutes, stirring frequently, or until chicken is partially cooked.
  • Step 
    3
    Stir in fenugreek; reduce heat. Cover; simmer about 10 minutes longer or until chicken is no longer pink in center.

Nutrition

270 Calories
15g Total Fat
28g Protein
7g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
130
Total Fat
15g
23%
Saturated Fat
8g
38%
Trans Fat
0g
Cholesterol
100mg
34%
Sodium
570mg
24%
Potassium
400mg
12%
Total Carbohydrate
7g
2%
Dietary Fiber
2g
8%
Sugars
2g
Protein
28g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
20%
20%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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