Chicken Korma

• 3 lbs chicken (cubed)
• 2 3/4 teaspoons salt
• 1/2 cup yogurt
• 1/2 cup water
• 3/4 cup onion flakes
• 1/2 cup butter
• 2 teaspoons ground cloves
• 2 teaspoons pepper
• 1 teaspoon cardamom
• 1 cinnamon stick (2 inches)
• 2 bay leaves
• 1 teaspoon ground turmeric
• 3/4 teaspoon garlic powder
• 1 tablespoon coriander powder
• 3/4 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1/2 cup tomato puree
• 1 cup water
• 1 head cauliflower (cut into florets)

Change Measurements: US | Metric

Directions:

Prep Time: 2 hrs

Total Time: 3 1/4 hrs

1. Combine chicken, salt and yogurt. Mix and let marinate 2 hours.
2. Add 1/2 cup water to onion flakes and let stand 8 minutes.
3. Clarify butter by melting over low heat and removing any scum or foam from top.
4. Add onion to butter and cook 15 minutes, or until brown.
5. Add cloves, black pepper, cardamom, cinnamon stick, bay leaves and turmeric and cook 5 minutes, stirring frequently.
6. Add chicken and cauliflower and continue cooking, covered, for 30 minutes.
7. Add remaining ingredients and cook, covered, for 15 minutes, or until sauce is thickened.
8. Serve over rice.

Chicken Korma

Serving Size: 1 (460 g)

Servings Per Recipe: 6

Amount Per Serving

% Daily Value

Calories 523.1

Calories from Fat 336

64%

Total Fat 37.3 g

57%

Saturated Fat 16.2 g

81%

Monounsaturated Fat 12.8 g

64%

Polyunsaturated Fat 5.2 g

26%

Trans Fat 0.0 g

0%

Cholesterol 146.8 mg

48%

Sodium 1322.4 mg

55%

Potassium 902.8 mg

25%

Magnesium 68.5 mg

2%

Total Carbohydrate 18.5 g

6%

Dietary Fiber 4.5 g

18%

Sugars 8.0 g

32%

Protein 30.1 g

60%